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Grilled Chicken and Summer Vegetable Salad

Grilled Chicken and Summer Vegetable Salad

Ingredients (Serves 1)

Chicken Breast6 oz
Mixed Greens2 cups
Cucumber1 cup
Cherry Tomato1 cup
Bell Pepper1 cup
Black Bean0.8 cup
Corn0.5 cup
Olive Oil0.8 tablespoon
Lime Juice1 tablespoon
Cilantro0.3 cup
Cumin0.5 teaspoon
Chili Powder0.5 teaspoon
Salt0.3 teaspoon
Black Pepper0.1 teaspoon

Instructions

1
Step 1: Season chicken breast with cumin, chili powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken for 5-7 minutes per side, until cooked through. Let rest, then slice.
2
Step 2: While chicken cooks, prepare vegetables: slice cucumber, halve cherry tomatoes, slice bell pepper. Rinse and drain black beans. If using fresh corn, cut kernels off the cob.
3
Step 3: In a large bowl, combine mixed greens, cucumber, cherry tomatoes, bell pepper, black beans, and corn.
4
Step 4: In a small bowl, whisk together remaining olive oil, lime juice, salt, and pepper to make the dressing. Stir in chopped cilantro.
5
Step 5: Add sliced chicken to the salad. Pour dressing over the salad and toss gently to combine. Serve immediately.
Grilled Chicken and Summer Vegetable Salad
Featured Recipe
Lunch
20 min
Medium
High Protein
Quick Meal
High Protein

Grilled Chicken and Summer Vegetable Salad

A refreshing and hearty salad featuring perfectly grilled chicken, crisp summer vegetables like cucumber, cherry tomatoes, and bell peppers, combined with black beans and corn, all tossed in a light lime vinaigrette.

20 min
1 servings
MEDIUM
Lunch
20 min
Medium
High Protein
Nutrition Facts
702
Calories
70g
Protein
66g
Carbs
19g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken Breast6 oz
Vegetables & Herbs3
  • Cucumber1 cup
  • Cherry Tomato1 cup
  • Bell Pepper1 cup
Pantry Staples4
  • Bell Pepper1 cup
  • Olive Oil0.8 tablespoon
  • Salt0.3 teaspoon
  • Black Pepper0.1 teaspoon
Additional Items7
  • Mixed Greens2 cups
  • Black Bean0.8 cup
  • Corn0.5 cup
  • Lime Juice1 tablespoon
  • Cilantro0.3 cup
  • Cumin0.5 teaspoon
  • Chili Powder0.5 teaspoon

Instructions

  1. 1
    Step 1

    Step 1: Season chicken breast with cumin, chili powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken for 5-7 minutes per side, until cooked through. Let rest, then slice.

  2. 2
    Step 2

    Step 2: While chicken cooks, prepare vegetables: slice cucumber, halve cherry tomatoes, slice bell pepper. Rinse and drain black beans. If using fresh corn, cut kernels off the cob.

  3. 3
    Step 3

    Step 3: In a large bowl, combine mixed greens, cucumber, cherry tomatoes, bell pepper, black beans, and corn.

  4. 4
    Step 4

    Step 4: In a small bowl, whisk together remaining olive oil, lime juice, salt, and pepper to make the dressing. Stir in chopped cilantro.

  5. 5
    Step 5

    Step 5: Add sliced chicken to the salad. Pour dressing over the salad and toss gently to combine. Serve immediately.

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