Description
Smoky spiced chicken, crisp romaine, black beans, avocado, and a creamy chipotle lime dressing come together in one bowl that actually satisfies. This is the salad that keeps you full straight through to dinner.
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
Juice of 1 lime
Salt and black pepper to taste
6 cups chopped romaine lettuce
1 cup corn kernels, fresh, canned, or frozen and thawed
1 cup black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, diced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup plain Greek yogurt, full-fat or 2%
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp chipotle chili powder
1 clove garlic, minced
Salt and black pepper to taste
Instructions
1. Combine the olive oil, chipotle powder, cumin, garlic powder, lime juice, salt, and pepper in a bowl. Add the chicken and turn to coat completely. Marinate at room temperature for at least 15 minutes.
2. Heat a grill pan or cast-iron skillet over medium-high heat until it just begins to smoke. Cook the chicken smooth-side down for 5 to 7 minutes until deep grill marks form, then flip and cook another 5 to 7 minutes. Pull at 165°F on an instant-read thermometer and rest on a cutting board for 5 minutes before slicing.
3. Whisk together the Greek yogurt, mayonnaise, lime juice, chipotle powder, minced garlic, salt, and pepper in a small bowl until completely smooth. Adjust with more lime for brightness or more chipotle for heat.
4. Add the romaine, corn, black beans, cherry tomatoes, red onion, and cilantro to a large salad bowl. Toss gently to distribute evenly.
5. Slice the rested chicken against the grain into ½ inch strips. Lay the sliced chicken over the salad base in a single fanned layer. Add the diced avocado around the chicken.
6. Drizzle the chipotle lime dressing evenly over the salad. Toss gently with salad tongs until every ingredient picks up a light coating.
7. Divide between plates or serve family style. Finish with extra lime wedges and fresh cilantro on top. Serve immediately.
Notes
Marinate the chicken for at least 15 minutes. The lime and spices need time to penetrate the surface and build the crust that forms during grilling.
Let the grill pan fully preheat before adding the chicken. A pan that is not hot enough causes sticking and prevents crust formation.
Slice the chicken against the grain every time for tender slices instead of stringy ones.
Dice the avocado last and squeeze lime over it immediately to slow browning.
Make the dressing ahead. It tastes significantly better after sitting in the refrigerator for several hours as the garlic and chipotle meld.
Use charred corn for deeper flavor. Cook drained canned corn in a hot dry cast-iron pan for 3 to 4 minutes without stirring until it blisters.
Store all components separately for up to 4 days and assemble each portion immediately before eating for the best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: High Protein Meals
- Method: Grilling, Stovetop
- Cuisine: American, Tex-Mex