Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon cumin
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese
- Fresh cilantro leaves, for garnish
For the Cilantro Lime Dressing
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup olive oil
- 1 tablespoon honey or agave nectar
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Season the chicken breasts with salt, black pepper, and cumin. Grill, bake, or pan-fry until fully cooked. Let rest, then slice thinly.
- In a small bowl, whisk together cilantro, lime juice, olive oil, honey, and minced garlic to prepare the cilantro lime dressing. Season with salt and pepper to taste.
- In a large salad bowl, combine salad greens, cherry tomatoes, black beans, corn, red onion, and avocado slices.
- Add sliced chicken on top of the salad mixture.
- Pour the cilantro lime dressing over the salad and gently toss to combine.
- Garnish with crumbled queso fresco and fresh cilantro leaves before serving.
Notes
- For extra flavor, marinate chicken in lime juice, garlic, and chili powder before cooking.
- Can be made ahead; keep dressing separate until ready to serve.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Baking, Stir-frying
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg