Grilled Chicken Salad

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Grilled Chicken Salad

Prep time: 20 mins | Cook time: 12 mins | Servings: 2-4

Ingredients

The Chicken & Marinade

  • 1 lb Chicken breast, boneless and skinless

  • 1 tbsp Olive oil

  • 1 tsp Chili powder

  • 1/2 tsp Cumin

  • 1/2 tsp Garlic powder

  • Salt and pepper to taste

The Salad Base

  • 4 cups Chopped Romaine lettuce or mixed greens

  • 1 cup Cherry tomatoes, halved

  • 1 cup Black beans, rinsed and drained

  • 1 cup Sweet corn (canned, frozen, or grilled)

  • 1 large Avocado, sliced or cubed

  • 1/4 cup Red onion, finely diced

  • Fresh cilantro for garnish

  • Lime wedges for serving

Cilantro Lime Dressing

  • 1/2 cup Greek yogurt (or sour cream)

  • 1/4 cup Fresh cilantro, chopped

  • 1 clove Garlic, minced

  • 2 tbsp Lime juice

  • 1 tbsp Olive oil

  • Salt to taste

Instructions

  1. Prepare the Chicken: In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.

  2. Grill: Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side (or until the internal temperature reaches 165°F). Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.

  3. Make the Dressing: Whisk together the Greek yogurt, cilantro, garlic, lime juice, and olive oil in a small bowl until smooth. If it’s too thick, add a teaspoon of water or extra lime juice to reach your preferred consistency.

  4. Assemble the Bowl: * Start with a bed of lettuce in a large bowl.

    • Arrange the corn, black beans, tomatoes, red onion, and avocado in sections around the edge.

    • Place the grilled chicken right in the center.

  5. Finish: Drizzle the cilantro lime dressing over the top. Garnish with extra cilantro and serve with lime wedges on the side for an extra burst of zest.

Tips for Success

  • Char the Corn: If you have time, pan-sear the corn kernels for 2–3 minutes until they get a little “char” for a deeper smoky flavor.

  • Meal Prep: Keep the dressing in a separate container if you aren’t eating it immediately to keep the greens crisp.

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