Ingredients
4 boneless chicken breasts (6 oz each)
4 cups chopped romaine lettuce
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh or thawed frozen)
1 medium tomato, diced
1 avocado, sliced
1/2 cup shredded cheddar cheese
3 limes (1 for juice, remaining for garnish)
2 tbsp olive oil
1 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
Optional: cilantro, jalapeño slices, tortilla strips
Instructions
Season chicken breasts with cumin, chili powder, garlic, and salt.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Sear chicken for 5-6 minutes per side until fully cooked.
Let cool, then slice into strips.
In a large bowl, mix romaine, black beans, corn, cherry tomatoes, and tortilla strips (if using).
Top with sliced chicken, avocado, and shredded cheese.
Whisk 2 tbsp lime juice with 1 tbsp olive oil and a pinch of salt for dressing.
Toss salad with dressing and garnish with lime wedges.
Notes
Use grilled chicken for a lower-fat alternative.
Store leftover dressing separately.
Add protein-rich toppings like black beans or tofu.
Meal-prep by storing raw ingredients separately.
- Prep Time: 15
- Cook Time: 12
- Category: Lean Chicken
- Method: Grilling/Sautéing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 salad
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg