Ingredients

Scale

1 lb boneless skinless chicken breast
4 cups chopped romaine lettuce
1 cup cooked black beans
1 cup frozen corn, thawed
1 avocado
1 cup diced tomatoes
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste

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Instructions

1. Season chicken breast with chili powder, cumin, paprika, salt, and pepper. Cook chicken in olive oil over medium heat for 6-8 minutes, rotating once, until no longer pink. Shred into bite-sized pieces.
2. In a bowl, combine romaine, black beans, corn, tomatoes, salsa, cilantro, and half the shredded cheese.
3. Prepare avocado dressing by mashing avocado and mixing with lime juice, a pinch of salt, and 2 tbsp water until creamy. Add dressing to the salad.
4. Top with shredded chicken and remaining cheese. Serve immediately.

Notes

Store chicken, salad base, and dressing separately for meal prepping.
Use fresh corn if available.
Add tortilla strips for extra crunch if desired.
Best served within 24 hours to maintain crispness.

Author: Justin
Prep Time: 15
Cook Time: 10
Category: High Protein Meals
Method: Grilling/Assembly
Cuisine: Mexican-American
Diet: High Protein

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 10g
Sodium: 1500mg
Fat: 30g
Saturated Fat: 9g
Carbohydrates: 35g
Fiber: 10g
Protein: 42g
Cholesterol: 120mg