Description
This vibrant and satisfying salad is packed with fresh vegetables, lean protein, and a zesty homemade dressing. It’s perfect for a quick, healthy weeknight meal or a fantastic meal prep option.
Ingredients
- 1–2 boneless, skinless chicken breasts (or 1 can black beans, rinsed and drained)
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 6 cups chopped romaine lettuce
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 bell pepper (any color), diced (optional)
- 1 ripe avocado, diced
- 1/4 cup shredded cheddar cheese (optional)
- 1/2 cup crushed tortilla chips, for serving
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 1 tsp honey or maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 2 tbsp fresh cilantro, finely chopped
- Salt and black pepper to taste
Instructions
- Prepare Protein: If using chicken, season with salt, pepper, cumin, and chili powder. Cook in olive oil over medium-high heat until done (internal temp 165°F/74°C), about 5-7 minutes per side. Let rest, then dice. If using black beans, rinse and drain well.
- Chop Vegetables: Chop romaine, dice red onion, halve cherry tomatoes, and prepare corn and bell pepper. Dice avocado just before assembly.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lime juice, honey, garlic powder, cumin, chili powder, cilantro, salt, and pepper until smooth.
- Assemble Salad: In a large bowl, combine lettuce, red onion, tomatoes, corn, black beans (if using), and cooked chicken (if using). Add desired amount of dressing and toss gently to coat.
- Serve: Top with diced avocado, shredded cheese (if using), and crushed tortilla chips right before serving for best results. Enjoy immediately!
- Prep Time: 20 mins
- Cook Time: 15 mins