Description
A vibrant, filling salad combining tender chicken, fresh corn, and zesty flavors, packed with protein and veggies.
Ingredients
Scale
- 2 medium chicken breasts (boneless, skinless)
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt (or substitute sour cream)
- 2 tablespoons lime juice (freshly squeezed)
- 1 clove garlic (minced)
- 3 cups mixed greens
- 1/4 cup cilantro (fresh, chopped)
- 1/4 cup cotija cheese (crumbled)
- 1/2 cup black beans (drained and rinsed)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Mix the olive oil, chili powder, cumin, salt, and pepper in a small bowl.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Grill the chicken for 5 to 7 minutes per side or until it reaches an internal temperature of 165°F; then remove and let it rest.
- Grill the corn kernels in a skillet over medium heat, stirring occasionally until lightly charred, about 5 minutes.
- Whisk together the Greek yogurt, lime juice, and minced garlic in a bowl to make the dressing.
- Slice the rested chicken into strips or bite-size pieces.
- Combine the mixed greens, charred corn, black beans, and sliced chicken in a large bowl.
- Drizzle the yogurt-lime dressing over the salad and toss gently to combine.
- Sprinkle cotija cheese and cilantro on top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze chicken and corn separately without dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 85mg