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 creamy cilantro lime dressing is a fresh, colorful meal packed with lean protein, wholesome vegetables, and bold Southwestern-inspired flavors. Juicy grilled chicken is layered over crisp romaine lettuce with creamy avocado, sweet corn, hearty black beans, juicy cherry tomatoes, and crunchy red onion. Finished with a smooth homemade cilantro lime dressing, this healthy salad bowl is perfect for quick lunches, easy dinners, or meal prep. For the juiciest chicken, let it rest for 5 minutes after grilling before slicing to lock in the flavorful juices.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 2 tablespoons (30 ml) olive oil, divided
- 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
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1½ cups (250 g) sweet corn kernels
- 1½ cups (225 g) cherry tomatoes, halved
- 2 ripe avocados, sliced
- 1/4 cup (40 g) diced red onion
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges, for serving
- For the Creamy Cilantro Lime Dressing:
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) mayonnaise
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon (15 ml) olive oil
- 1 clove garlic, minced
- 1/4 cup (15 g) fresh cilantro leaves
- 1 teaspoon (5 ml) honey
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
- Season the chicken. Combine 1 tablespoon olive oil, garlic, lime juice, paprika, garlic powder, cumin, salt, and pepper. Coat the chicken well and let it marinate for 20 minutes.
- Grill the chicken. Heat a grill or grill pan over medium-high heat. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice.
- Prepare the dressing. Blend the Greek yogurt, mayonnaise, lime juice, olive oil, garlic, cilantro, honey, salt, and pepper until smooth and creamy. Chill until ready to use.
- Assemble the salad. Fill serving bowls with chopped romaine lettuce. Arrange the black beans, corn, cherry tomatoes, avocado slices, and diced red onion over the lettuce.
- Add the chicken. Lay the sliced grilled chicken over the vegetables and sprinkle with fresh cilantro.
- Finish with dressing. Spoon or drizzle the creamy cilantro lime dressing generously over each salad bowl.
- Serve. Garnish with lime wedges and additional cilantro. Serve immediately while the chicken is warm and the vegetables are crisp.
FAQs
Can I make this salad ahead of time?
Yes. Prepare the chicken, dressing, and vegetables ahead of time, but slice the avocado and assemble the salad just before serving for the freshest texture.
Can I use rotisserie chicken instead?
Absolutely. Shredded rotisserie chicken is a convenient substitute and makes this salad even quicker to prepare.
How should I store leftovers?
Store the chicken, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days. Add the avocado and dressing just before serving to maintain the best flavor and texture.