Southwest Chicken Salad with Black Beans and Avocado

Ingredients

Quantities are for 4 servings.

• 1 lb Boneless skinless chicken breasts
• 2 each Romaine hearts, chopped
• 1 can (15 oz) Black beans, rinsed and drained
• 1 cup Frozen corn, thawed
• 1 each Red bell pepper, diced
• 1 each Avocado, sliced
• 1/2 each Red onion, thinly sliced
• 1/2 cup Fresh cilantro, chopped
• 2 tsp Cumin
• 2 tsp Chili powder
• 1 tsp Garlic powder
• 1/3 cup Lime juice
• 1/2 cup Olive oil
• 1 tbsp Honey (optional)

Instructions

1. Season the chicken breasts with salt, pepper, half the cumin, and half the chili powder.
2. Heat a grill or skillet to medium heat and cook the chicken until cooked through (165°F), about 6-8 minutes per side. Let rest 5 minutes, then slice.
3. Whisk together the lime juice, olive oil, garlic powder, honey (if using), and remaining cumin and chili powder for the dressing.
4. In a large bowl, combine the chopped romaine, black beans, corn, bell pepper, red onion, and cilantro.
5. Toss with the dressing, then top with the sliced chicken and avocado.