Protein-rich chicken salad with black beans, corn, avocado, and zesty lime-cilantro dressing.
# What You'll Need:
→ Chicken and Spice Rub
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper to taste
→ Salad Base
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup corn kernels
10 - 1 red bell pepper, diced
11 - 1/2 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 4 cups mixed salad greens
14 - 1 large avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
→ Lime-Cilantro Dressing
16 - 3 tablespoons olive oil
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - 1/4 teaspoon ground cumin
21 - Salt and black pepper to taste
22 - 2 tablespoons fresh cilantro, chopped
# Directions:
01 - Heat grill or grill pan to medium-high temperature until ready for cooking.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Brush the mixture evenly over both sides of chicken breasts.
03 - Place seasoned chicken breasts on preheated grill and cook for 6 to 7 minutes per side until cooked through and juices run clear. Allow chicken to rest for 5 minutes before slicing thinly.
04 - In a large bowl, combine salad greens, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
05 - Whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and cilantro in a jar or small bowl until well combined.
06 - Drizzle half of the dressing over the assembled salad and toss gently to coat all vegetables evenly.
07 - Arrange sliced chicken and avocado on top of the salad. Drizzle with remaining dressing and garnish with chopped cilantro.
08 - Serve immediately while greens are fresh and chicken is warm.
