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 ripe avocado, sliced
- 1/2 cup sweet corn kernels
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon honey or agave
- 1/2 teaspoon chili flakes (optional)
Instructions
- Preheat grill or skillet over medium-high heat. Rub chicken breasts with olive oil, chili powder, cumin, salt, and pepper. Grill until cooked through, about 6-7 minutes per side. Let rest then slice.
- In a small bowl, whisk together lime juice, olive oil, honey, chili flakes, salt, and pepper to make the dressing.
- In a large bowl, combine mixed greens, cherry tomatoes, corn, and cilantro. Top with sliced grilled chicken and avocado slices.
- Drizzle with the lime chili dressing and toss gently to combine. Serve immediately.
Notes
- Adjust spice level by adding more or less chili flakes.
- You can substitute grilled shrimp or tofu for chicken.
- This salad keeps well for 1 day in the refrigerator, ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Tossing
- Cuisine: American, Mexican-inspired
- Diet: Gluten-Free, High Protein, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
