Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4
Introduction
Grilled chicken avocado corn salad recipe with black beans, romaine lettuce, cherry tomatoes and zesty lime dressing is a fresh, colorful meal loaded with lean protein, healthy fats, and vibrant vegetables. Juicy grilled chicken is layered over crisp romaine lettuce with creamy avocado, sweet corn, hearty black beans, cherry tomatoes, and red onion, then finished with a bright homemade lime dressing. This wholesome salad bowl is perfect for healthy lunches, quick dinners, or meal prep because it's satisfying without feeling heavy. For the juiciest chicken, let it rest for 5 minutes after grilling before slicing.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon (2 g) paprika
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
- 1 large head romaine lettuce, chopped
- 1½ cups (250 g) cooked corn kernels
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1½ cups (225 g) cherry tomatoes, halved
- 2 ripe avocados, diced
- 1/4 cup (40 g) diced red onion
- 1/4 cup (15 g) chopped fresh cilantro
- For the Lime Dressing:
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
- Marinate the chicken. Mix the olive oil, garlic, lime juice, paprika, garlic powder, cumin, salt, and pepper. Coat the chicken evenly and let it marinate for 20 minutes.
- Grill the chicken. Heat a grill or grill pan over medium-high heat. Grill for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
- Prepare the dressing. Whisk together the olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper until smooth and well blended.
- Build the salad. Divide the chopped romaine among serving bowls. Top with the corn, black beans, cherry tomatoes, avocado, red onion, and cilantro.
- Add the chicken. Slice the grilled chicken into strips and arrange it over the salad.
- Dress the salad. Drizzle the lime dressing over the top and gently toss before serving if desired.
- Serve. Garnish with extra cilantro and fresh lime wedges. Enjoy immediately for the freshest flavor and texture.
FAQs
Can I make this salad ahead of time?
Yes. Prepare the chicken, vegetables, and dressing in advance, but add the avocado and dressing just before serving to keep everything fresh.
Can I use canned or frozen corn?
Absolutely. Both canned and thawed frozen corn work well. Grilled fresh corn adds an extra smoky flavor if available.
How do I store leftovers?
Store the chicken, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days. Assemble the salad just before serving for the best texture.