Description
A delicious and nutritious salad loaded with protein, fresh vegetables, and zesty dressing, perfect for meal prep and hearty lunches.
Ingredients
- 2 chicken breasts
- 1 head romaine lettuce, chopped
- 2 tomatoes, diced
- 1 bell pepper, diced
- 1 avocado, diced
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1/2 cup shredded cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and cook the chicken breasts for 5-7 minutes per side until golden and cooked through.
- While the chicken is cooking, prepare the vegetables by chopping the lettuce, tomatoes, bell pepper, and avocado.
- In a bowl, combine the cooked chicken, chopped vegetables, black beans, corn, and cheese.
- In a separate bowl, whisk together olive oil, lime juice, cumin, salt, and pepper for the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container for up to 3 days. For a gluten-free version, skip the tortillas or use corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican