Description
A vibrant, protein-packed salad featuring tender grilled chicken, crisp romaine, sweet corn, crunchy peppers, and creamy avocado, drizzled with a zesty lime dressing for a refreshing, satisfying meal.
Ingredients
2 boneless chicken breasts
1 head romaine lettuce (chopped)
1/2 cup corn kernels
1 red bell pepper (chopped)
1 medium tomato (diced)
1 avocado (diced)
1/4 cup crumbled pepper jack cheese
4 tablespoons vegetable oil (for grilling)
1/4 cup lime juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 clove garlic (minced)
Salt and pepper to taste
1 teaspoon chili powder (optional)
1/2 teaspoon cumin (optional)
Instructions
Pat chicken breasts dry and season with salt, pepper, chili powder, and cumin.
Heat vegetable oil in a grill pan over medium-high heat.
Grill chicken 6-7 minutes per side until fully cooked (internal temperature 165°F).
Let rest 5 minutes, then slice into strips.
In a large bowl, combine romaine, corn, bell pepper, tomato, avocado, and cheese.
In a small jar, whisk lime juice, Dijon mustard, honey, apple cider vinegar, minced garlic, and a pinch of salt until smooth.
Toss dressing with salad mixture, then top with sliced grilled chicken.
Notes
Use chicken thighs for added juiciness
Swap pepper jack cheese with feta or omit for a vegan option
To make ahead: prepare dressing and grill chicken up to 2 hours in advance
Store leftovers in an airtight container, best consumed within 1-2 days
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg