Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
For the Cilantro-Lime Dressing
- ½ cup fresh cilantro
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 2 tablespoons plain Greek yogurt
- 1 ½ tablespoons honey
- Salt & pepper, to taste
For the Salad
- 8 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 cup cherry or grape tomatoes, halved
- ½ small red onion, thinly sliced
- 1 avocado, chopped or sliced
- ½ cup shredded Colby Jack cheese (or cheddar)
- ½ cup tortilla strips or crumbled tortilla chips
- ¼ cup BBQ sauce (for drizzling)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix chili powder, paprika, garlic powder, onion powder, Kosher salt, and black pepper. Rub this spice blend evenly on all sides of the chicken breasts.
- Grill the Chicken: Preheat the grill to medium-high heat. Place the spiced chicken breasts on the grill and cook until the internal temperature reaches 165°F, about 5-10 minutes per side, turning once halfway through. Remove the chicken from the grill and let it rest on a clean plate for at least 10 minutes before slicing.
- Make the Cilantro-Lime Dressing: Combine fresh cilantro, lime juice, olive oil, Greek yogurt, honey, salt, and pepper in a blender or food processor. Pulse until the cilantro is finely chopped and the dressing is well combined. Taste and adjust seasoning as necessary.
- Assemble the Salad: Place the chopped romaine lettuce in a large salad bowl or divide among four individual bowls. Toss the lettuce with about half of the cilantro-lime dressing to coat evenly.
- Add Toppings: Top the dressed lettuce with black beans, corn, cherry tomatoes, red onion, avocado slices, shredded cheese, and grilled chicken slices. Drizzle each salad with more cilantro-lime dressing as desired.
- Finish and Serve: Sprinkle tortilla strips on top of each salad for crunch. Drizzle lightly with BBQ sauce for a smoky-sweet finish. Serve immediately to enjoy fresh flavors and textures.
Notes
- Make sure to let the chicken rest after grilling to keep it juicy.
- The cilantro-lime dressing can be made ahead and stored in the fridge for up to 3 days.
- You can substitute Colby Jack cheese with cheddar or your preferred cheese.
- For a spicier salad, add a pinch of cayenne pepper to the chicken rub or dressing.
- Use fresh corn if available and season lightly when adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
