A flavorful, protein-rich salad featuring seasoned chicken, fresh vegetables, beans, corn, and a creamy lime dressing.
Servings
4–6 servings
Preparation Time
- Prep: 20 minutes
- Cook: 15 minutes
- Total: 35 minutes
Ingredients
For the Chicken
- 500 g (1 lb) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Salad
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- ¼ cup red onion, finely sliced
- ¼ cup fresh cilantro, chopped
- ½ cup shredded cheddar or Monterey Jack cheese (optional)
For the Creamy Lime Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon honey
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small garlic clove, minced
Instructions
Step 1: Season the Chicken
In a bowl, combine:
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
- Lime juice
- Olive oil
Rub the mixture evenly over the chicken.
Step 2: Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Cook chicken for 6–8 minutes per side, depending on thickness.
- The internal temperature should reach 75°C (165°F).
- Remove and rest for 5 minutes.
- Slice or dice into bite-sized pieces.
Step 3: Prepare the Dressing
Whisk together:
- Mayonnaise
- Sour cream or Greek yogurt
- Lime juice
- Olive oil
- Honey
- Cumin
- Chili powder
- Salt
- Pepper
- Garlic
Mix until smooth and creamy.
Step 4: Assemble the Salad
In a large bowl combine:
- Lettuce
- Tomatoes
- Cucumber
- Corn
- Black beans
- Red onion
- Cilantro
- Cheese (if using)
Add the cooked chicken and avocado.
Step 5: Dress and Serve
- Pour the dressing over the salad.
- Toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
- Serve immediately.
Optional Toppings
- Crushed tortilla chips
- Jalapeño slices
- Pumpkin seeds (pepitas)
- Extra avocado
- Sliced radishes
- Fresh lime wedges
Make-Ahead Tips
- Cook the chicken up to 2 days ahead and refrigerate.
- Store dressing separately for up to 5 days.
- Add avocado and dressing just before serving to keep the salad fresh.
Nutrition (Approximate, per serving)
- Calories: 400–500
- Protein: 30–35 g
- Carbohydrates: 15–20 g
- Fat: 22–28 g
