Ingredients
– 2 boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt & pepper to taste
– 4 cups romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup black beans, rinsed & drained
– 1/2 cup corn kernels (fresh or canned)
– 1/4 cup red onion, diced
– 1/2 avocado, sliced
– 1/4 cup shredded cheddar cheese
– 1/4 cup cilantro, chopped
– 1/4 cup Greek yogurt or sour cream
– 2 tbsp lime juice
– 1 tbsp honey
– 1 tbsp hot sauce (optional)
Instructions
Prepare the Chicken:
1. Preheat grill or stovetop pan to medium heat.
2. Rub chicken with olive oil, chili powder, cumin, salt, and pepper.
3. Grill for 5–7 minutes per side until fully cooked. Let rest, then slice.
Make the Dressing:
4. In a small bowl, whisk together Greek yogurt, lime juice, honey, and hot sauce.
Assemble the Salad:
5. In a large bowl, toss lettuce, tomatoes, black beans, corn, red onion, and cilantro.
6. Top with sliced chicken, avocado, and shredded cheese.
7. Drizzle with dressing and serve immediately.
Notes
– Can substitute grilled shrimp or tofu for a vegetarian option.
– Use a store-bought Southwest dressing for convenience.
– Add crushed tortilla chips for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Assembling
- Cuisine: Southwest, American
- Diet: Vegetarian
Nutrition
- Calories: 350–400
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g