Southwest Chicken Avocado Salad

Name: Southwest Chicken Avocado Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil, plus 3 tablespoons for dressing; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and black pepper, to taste; 6 cups chopped romaine lettuce; 1 cup canned black beans, rinsed and drained; 1 cup corn kernels; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup red onion, thinly sliced; Juice of 2 limes; 1/2 teaspoon honey; 1/4 cup chopped cilantro

Grilled chicken, black beans, corn, and creamy avocado over crisp romaine with a zesty lime dressing - filling enough to be dinner too.

Gluten-Free High-Protein Meal Prep

★★★★½ 4.9 out of 5

15 minPrep

12 minCook

4Servings

410Calories

Instructions

Rub the chicken with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper.
Grill or pan-sear over medium-high heat for 5-6 minutes per side, until it reaches 165°F internally. Rest 5 minutes, then slice.
Whisk together the lime juice, remaining 3 tablespoons olive oil, honey, salt, and pepper for the dressing.
In a large bowl, combine the romaine, black beans, corn, tomatoes, avocado, and red onion.
Add the sliced chicken on top, drizzle with dressing, and scatter cilantro over everything before serving.

Kitchen tip

Let the grilled chicken rest for a full 5 minutes before slicing - cutting too early lets all the juices run out onto the board instead of staying in the meat.

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