Description
A vibrant and flavorful salad combining grilled chicken, fresh veggies, and creamy avocado, perfect for lunch or dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or frozen, thawed
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional: tortilla chips for garnish
Instructions
- Preheat your grill or skillet over medium heat. Season the chicken breasts with taco seasoning and olive oil. Cook for 6-7 minutes on each side, or until the chicken is cooked through. Once cooked, remove the chicken from heat and let it cool before slicing it into pieces.
- In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, corn, black beans, diced avocado, shredded cheddar cheese, and chopped cilantro.
- Once your chicken is sliced, add it to the salad mixture.
- Squeeze the lime juice over the salad, and season with salt and pepper to taste. Gently toss everything together to combine the flavors nicely.
- Serve immediately, and feel free to garnish your salad with tortilla chips if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep chicken separate to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg