Description
A vibrant and zesty salad featuring grilled chicken, black beans, corn, and avocado, all tossed in a creamy, smokey chipotle dressing.
Ingredients
Scale
- 2 large chicken breasts
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups chopped romaine lettuce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn, thawed
- 1 ripe avocado, diced
- 1/4 cup Greek yogurt
- 1 tbsp chipotle peppers in adobo, minced
- 2 tbsp fresh lime juice
- 1 tsp honey
- 1/4 cup fresh cilantro, chopped
Instructions
- Season chicken breasts with salt, pepper, and cumin.
- Grill chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before slicing into cubes.
- In a bowl, whisk together Greek yogurt, minced chipotle, lime juice, and honey until smooth.
- Combine romaine lettuce, black beans, and corn in a large mixing bowl.
- Add the cubed chicken and diced avocado to the bowl.
- Drizzle the dressing over the salad and toss gently to coat.
- Garnish with fresh cilantro and serve immediately.