Name: Southwest Chicken and Black Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp olive oil; 0.25 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups romaine lettuce; 0.25 cup black beans; 0.25 cup corn kernels; 0.5 cup cherry tomatoes; 0.25 whole avocado; 1 tbsp lime juice; 1 tsp extra virgin olive oil; 1 tbsp fresh cilantro

Nutrition

Per serving

452 calories

Protein: 39g; 34% of calories
Carbs: 32g; 27% of calories
Fat: 20g; 39% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the chicken breast into bite-sized strips and season evenly with the chili powder, ground cumin, sea salt, and black pepper.
Heat one teaspoon of olive oil in a skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and cooked through.
While the chicken cooks, chop the romaine lettuce into shreds and halve the cherry tomatoes.
In a small glass bowl, whisk together the lime juice and extra virgin olive oil to create a simple vinaigrette.
Rinse and drain the black beans and ensure the corn kernels are thawed if using frozen.
In a large serving bowl, combine the romaine, black beans, corn, and cherry tomatoes, then top with the warm sautéed chicken and sliced avocado.
Drizzle the lime dressing over the salad, garnish with fresh cilantro, and serve immediately.

Nutrition

Ingredients

Instructions

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