Description
A vibrant one-bowl meal with roasted chicken, smoky fire-roasted corn, creamy avocado, and zesty garlic-lime yogurt dressing, balanced with crunch from tortilla chips and black beans. Hearty, refreshing, and packed with southwestern flavors.
Ingredients
2 cups chopped romaine or spring mix lettuce
1 cooked chicken breast (grilled or pan-seared)
1 cup canned black beans, toasted in oven
1/2 cup fire-roasted corn
1 large avocado, diced
1/4 cup chopped fresh cilantro
1/2 cup Greek yogurt
2 tbsp lime juice
1 clove garlic, minced
1 tbsp honey
1/2 tsp smoked paprika
1/4 tsp chipotle powder (or to taste)
1/4 tsp cumin
1/2 cup tortilla chips
1 jalapeño pepper, sliced (optional, for heat)
Instructions
Preheat oven to 400°F (200°C)
Chop romaine/spring mix and place in a large bowl
Slice grilled/pan-seared chicken breast into strips
Add fire-roasted corn, toasted black beans, diced avocado, cilantro, and jalapeño (if using)
Combine Greek yogurt, lime juice, garlic, honey, smoked paprika, chipotle powder, and cumin in a blender to create dressing
Pour dressing over salad and toss gently
Add tortilla chips last to maintain crunch
Notes
Use rotisserie chicken for a 10-minute shortcut
Substitute other greens like kale or arugula if desired
For a creamier dressing, replace lime juice with 1/4 cup buttermilk
Toast black beans on a baking sheet for 10-15 mins until slightly crispy
Store leftovers in an airtight container for up to 1 day (keep dressing separate to preserve crispness)
Nutrition
- Serving Size: 1 salad
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg