Grilled Chicken and Black Bean Salad with Corn and Romaine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Black Bean Salad with Corn and Romaine

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Salad with Corn and Romaine

Grilled chicken breast and black beans tossed with sweet corn and crisp romaine, finished with a zesty lime vinaigrette and creamy avocado.

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NUTRITION

418kcal
Protein
43.7g
Fat
15.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/3 cup Black Beans, rinsed and drained

1/4 cup Sweet Corn

2 cups Romaine Lettuce, chopped

1/4 medium Avocado, sliced

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with cumin, chili powder, and a pinch of salt if desired.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, wash and chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.

  • 4

    Rinse and drain the canned black beans and thaw the sweet corn if using frozen.

  • 5

    In a small jar or bowl, whisk together the olive oil and fresh lime juice to create a simple vinaigrette.

  • 6

    Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.

  • 7

    Add the black beans, corn, and sliced chicken to the bowl with the romaine.

  • 8

    Drizzle the lime vinaigrette over the salad and toss gently to combine.

  • 9

    Top with the fresh avocado slices just before serving for a creamy finish.

Grilled Chicken and Black Bean Salad with Corn and Romaine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Black Bean Salad with Corn and Romaine

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Black Bean Salad with Corn and Romaine

Grilled chicken breast and black beans tossed with sweet corn and crisp romaine, finished with a zesty lime vinaigrette and creamy avocado.

NUTRITION

418kcal
Protein
43.7g
Fat
15.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/3 cup Black Beans, rinsed and drained

1/4 cup Sweet Corn

2 cups Romaine Lettuce, chopped

1/4 medium Avocado, sliced

1 teaspoon Olive Oil

1 tablespoon Lime Juice

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

PREPARATION

  • 1

    Season the chicken breast evenly with cumin, chili powder, and a pinch of salt if desired.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, wash and chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.

  • 4

    Rinse and drain the canned black beans and thaw the sweet corn if using frozen.

  • 5

    In a small jar or bowl, whisk together the olive oil and fresh lime juice to create a simple vinaigrette.

  • 6

    Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.

  • 7

    Add the black beans, corn, and sliced chicken to the bowl with the romaine.

  • 8

    Drizzle the lime vinaigrette over the salad and toss gently to combine.

  • 9

    Top with the fresh avocado slices just before serving for a creamy finish.