Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, diced
- 1 cup corn (fresh or canned, drained)
- 1 can black beans (15 oz), rinsed and drained
- 1 cup cherry tomatoes, halved
- 4 cups lettuce mix (romaine and arugula)
- 1 ripe avocado, sliced
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts with cumin, chili powder, salt, and pepper. Let sit while preparing other ingredients.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until internal temperature reaches 165°F (75°C).
- While the chicken cooks, chop the red bell pepper, cherry tomatoes, and avocado into bite-sized pieces.
- In a large bowl, combine lettuce mix with corn and black beans. Toss gently.
- Squeeze lime juice over the mixture and drizzle with olive oil; toss to coat evenly.
- Once cooked, slice the chicken into strips or cubes. Top the salad with chicken and avocado slices. Serve immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 35g
- Cholesterol: 100mg