YOUR SOLIN GENERATED RECIPE
Grilled Chicken Cowboy Salad with Avocado Ranch
Grilled chicken breast atop a crisp bed of romaine with black beans and corn, drizzled in a creamy, velvety avocado ranch dressing.
INGREDIENTS
5 oz Chicken breast
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Olive oil
2 cup Romaine lettuce
0.25 cup Black beans
0.25 cup Sweet corn
0.5 cup Cherry tomatoes
2 tbsp Red onion
0.25 whole Avocado
2 tbsp Greek yogurt
1 tbsp Lime juice
1 tsp Garlic powder
PREPARATION
Season the chicken breast evenly with chili powder, cumin, sea salt, and black pepper.
Heat olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
In a small blender or food processor, combine the avocado, Greek yogurt, lime juice, and garlic powder, blending until smooth and creamy.
In a large serving bowl, layer the chopped romaine lettuce, rinsed black beans, sweet corn, halved cherry tomatoes, and finely diced red onion.
Top the salad with the sliced grilled chicken and drizzle the avocado ranch dressing over the top before serving.