Hearty salad with spiced grilled chicken, beans, corn, and zesty lime-cilantro dressing
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad Components
09 - 1 large romaine lettuce heart, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup canned sweet corn, drained
13 - 1/2 red bell pepper, diced
14 - 1/2 avocado, diced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup shredded reduced-fat cheddar cheese
17 - 2 tablespoons fresh cilantro, chopped
→ Lime-Cilantro Dressing
18 - 3 tablespoons Greek yogurt (0% or 2% fat)
19 - 2 tablespoons freshly squeezed lime juice
20 - 1 tablespoon olive oil
21 - 1 tablespoon chopped fresh cilantro
22 - 1/2 teaspoon honey or agave syrup
23 - 1/4 teaspoon ground cumin
24 - Salt and black pepper, to taste
# Method:
01 - Heat a grill or grill pan over medium-high temperature until hot.
02 - Coat chicken breasts evenly with olive oil, then rub with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Place seasoned chicken on the grill and cook for 6–7 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
04 - In a small bowl, whisk together Greek yogurt, lime juice, olive oil, chopped cilantro, honey, cumin, salt, and pepper until smooth and well combined.
05 - In a large serving bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, diced red bell pepper, avocado, red onion, cheddar cheese, and fresh cilantro.
06 - Arrange sliced grilled chicken over the salad. Drizzle with the lime-cilantro dressing, toss gently to combine, and serve immediately while fresh.
