Description
A vibrant Southwestern salad with grilled chicken, sweet corn, black beans, avocado, and zesty lime dressing. Smoky, tangy, and creamy, it’s perfect for a quick healthy meal.
Ingredients
Grilled Chicken Breast (4 boneless, skinless)
Fresh Corn (1 cup kernels, roasted or boiled)
Black Beans (1 cup canned, drained and rinsed)
Ripe Avocado (2, diced)
Lime Zest & Juice (1 lime zest, 3 tbsp juice)
Jalapeño (1 small, seeded)
Red Onion (1/2, finely chopped)
Olive Oil (2 tbsp)
Cumin (1 tsp, ground)
Chili Powder (1 tsp, aged)
Salt (to taste)
Black Pepper (to taste)
Agave Syrup (1 tsp, optional for dressing sweetness)
Cilantro (fresh, chopped for garnish)
Instructions
Marinate chicken: Whisk lime zest, 1 tbsp olive oil, cumin, chili powder, and salt. Store chicken in a bag with marinade for 20 minutes.
Grill chicken: Sear 5–6 minutes per side in a hot skillet until golden. Rest 5 minutes, then slice thinly.
Prepare base: Sauté corn in olive oil until charred, 3–4 minutes. Toss with black beans, avocado, and red onion.
Make dressing: Blend lime juice, 1 tbsp olive oil, chili powder, jalapeño, salt, pepper, and agave syrup until smooth. Adjust consistency/tanginess with more lime juice.
Combine: Toss grilled chicken with the base, pour dressing over salad, and garnish with cilantro before serving.
Notes
Use Hass avocados for richer flavor. Toast black beans briefly in a dry skillet for extra flavor. Store leftovers in airtight containers for up to 1 day (dressing separately to preserve texture).
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg