Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed
- 1/4 cup red onion, diced
- 1/4 cup shredded cheddar cheese
- Tortilla strips for topping
- For the dressing: 1/4 cup Greek yogurt, 1 tablespoon lime juice, 1 teaspoon hot sauce, salt to taste
Instructions
- Preheat grill or skillet over medium-high heat. Rub chicken with olive oil, chili powder, cumin, salt, and pepper.
- Cook chicken until fully cooked and juices run clear, about 6-8 minutes per side. Rest, then slice thinly.
- In a large bowl, combine greens, cherry tomatoes, corn, black beans, red onion, and cheese.
- In a small bowl, whisk together yogurt, lime juice, hot sauce, and salt to make the dressing.
- Add sliced chicken to the salad, drizzle with dressing, and toss gently.
- Top with tortilla strips before serving for crunch and texture.
Notes
- You can substitute grilled shrimp or tofu for chicken.
- Adjust spice level by adding more or less hot sauce.
- Serve immediately for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Grilling / Searing
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg