Description
A refreshing salad with grilled chicken, black beans, corn, and vibrant vegetables, drizzled with a zesty lime vinaigrette.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 600g)
- 1 cup fresh bell peppers, diced (any color)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 4 cups romaine lettuce or mixed greens
- 1 avocado, sliced
- ¼ cup lime juice
- ¼ cup olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Grill or pan-sear chicken breasts over medium-high heat for 6-7 minutes per side until cooked through (165°F). Let rest before slicing.
- While the chicken cools, chop bell peppers and rinse black beans. If using frozen corn, microwave until warm.
- In a large bowl, combine lettuce, bell peppers, black beans, corn, cherry tomatoes, and avocado.
- In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper; drizzle over the salad mixture and toss gently.
- Top the salad with sliced chicken and serve immediately.
Notes
- For additional flavor, marinate the chicken in olive oil, lime juice, cumin, salt, and pepper for at least 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg