Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup corn kernels
- 1 cup black beans, drained
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Spicy dressing (see notes)
Instructions
- Season chicken breasts with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken until fully cooked and slightly charred, about 6-8 minutes per side. Let rest, then slice.
- In a large bowl, combine mixed greens, corn, black beans, red bell pepper, and cilantro. Add sliced chicken on top.
- Drizzle with spicy dressing and gently toss to combine. Garnish with sliced avocado before serving.
Notes
- Adjust spice level by adding hot sauce or chili flakes.
- Can be made ahead; keep dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Sautéing, Tossing
- Cuisine: Southwestern
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg