Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 ripe avocado, sliced
- 1/4 red onion, thinly sliced
- Fresh cilantro, chopped
- Juice of 1 lime
- 4 cups mixed greens (romaine, spinach, etc.)
Instructions
- Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until cooked through and golden brown. Let rest for a few minutes, then slice into strips.
- In a large bowl, combine the mixed greens, cherry tomatoes, black beans, corn, red onion, and chopped cilantro. Toss gently to combine.
- Top the salad with sliced chicken and avocado slices. Drizzle with lime juice and add optional toppings like shredded cheese or jalapeños if desired.
Notes
- Make sure to adjust seasoning according to taste preferences.
- For added flavor, serve with tortilla chips or a side of Southwest-style rice.
- Store leftover components separately and assemble with fresh lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling / Searing
- Cuisine: Southwestern / Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 70 mg