Description
A vibrant and fulfilling salad featuring juicy chicken, fresh vegetables, and a tangy chipotle dressing.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- Juice of 2 fresh limes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, chopped
- 1 cup corn (canned or fresh)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp chipotle sauce
Instructions
- Marinate the Chicken: Mix the olive oil, lime juice, cumin, paprika, salt, and pepper in a bowl. Add chicken and coat. Cover and marinate for at least 30 minutes.
- Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook marinated chicken for 6-8 minutes on each side until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Prepare the Vegetables: Chop the bell peppers, onion, and cherry tomatoes. If using fresh corn, roast or steam it before adding. Drain and rinse the black beans, dice the avocado, and chop the cilantro.
- Make the Dressing: Whisk together sour cream or yogurt and chipotle sauce until smooth.
- Combine and Serve: In a large bowl, combine sliced chicken, chopped vegetables, and cilantro. Drizzle dressing over the top and toss gently.
Notes
For additional flavor, consider grilling the chicken for a smokier taste and adding lime juice before serving. Customize with toppings like feta cheese or jalapeños.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg