Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup Greek yogurt or sour cream
- Optional: shredded cheese, avocado slices, jalapeños
Instructions
- Preheat your grill or stovetop grill pan. Rub the chicken breasts with olive oil and season with chili powder, cumin, smoked paprika, salt, and pepper. Grill each side for about 6-7 minutes, or until fully cooked. Let the chicken rest, then slice into strips.
- While the chicken cooks, prepare the vegetables. Halve cherry tomatoes, dice red bell pepper, and thinly slice red onion. Rinse and drain black beans and corn. Chop cilantro and set aside.
- Combine veggies, black beans, and corn in a large bowl. Add sliced chicken on top.
- Whisk lime juice and Greek yogurt in a small bowl to create a zesty dressing. Drizzle over the salad and gently toss to combine.
- Serve immediately or chill for 30 minutes for added flavor. Garnish with cilantro, cheese, avocado, or jalapeños if desired.
Notes
- Use rotisserie chicken for quicker preparation.
- Omit beans and corn for a keto-friendly version.
- Perfect for meal prep—store leftovers in an airtight container for up to 2 days.
- Serve over greens or with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 26 g
- Cholesterol: 75 mg