YOUR SOLIN GENERATED RECIPE
Chicken Salad with Creamy Salsa Dressing
Grilled chicken breast over a bed of crisp greens and roasted corn, topped with crunchy bell pepper strips and a zesty, creamy salsa dressing.
INGREDIENTS
5 oz chicken breast
2 cup mixed greens
0.25 cup black beans
0.25 cup corn kernels
1 tbsp shredded Monterey Jack cheese
0.25 cup red bell pepper
1 tsp avocado oil
2 tbsp plain Greek yogurt
2 tbsp chunky salsa
0.5 tsp lime juice
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with sea salt, black pepper, and half of the ground cumin.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into strips.
Slice the red bell pepper into very thin matchsticks, toss with avocado oil, and air-fry at 400°F for 5-8 minutes until edges are charred and crispy.
In a small bowl, whisk together the plain Greek yogurt, chunky salsa, lime juice, chili powder, and the remaining ground cumin to create the creamy dressing.
In a large serving bowl, layer the mixed greens, black beans, corn kernels, and shredded Monterey Jack cheese.
Top the salad with the sliced grilled chicken and the crispy bell pepper strips, then drizzle the creamy salsa dressing over the top before serving.