Description
A vibrant and protein-packed salad featuring grilled chicken, mixed greens, colorful veggies, and a zesty lime dressing.
Ingredients
Scale
- 2 Boneless, Skinless Chicken Breasts
- 4 cups Mixed Greens
- 1 cup Black Beans, drained and rinsed
- 1 cup Sweet Corn, fresh or frozen
- 1 cup Bell Peppers, diced
- 1 Avocado, diced
- 1/4 cup Cilantro, chopped
- Juice of 2 Limes
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper; grill until cooked through about 5-7 minutes per side.
- Let the chicken rest for 5 minutes before slicing.
- In a large salad bowl, add mixed greens, black beans, corn, diced bell peppers, and diced avocado.
- In a small jar, combine olive oil, lime juice, salt, and pepper; shake to mix.
- Drizzle the dressing over the salad, toss gently, and top with sliced grilled chicken and cilantro.
- Serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. Keep dressing separate until serving to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 40g
- Cholesterol: 70mg
Keywords: chicken salad, high protein salad, southwestern salad, healthy recipe, meal prep