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.
Ingredients
- Chicken Breast6 oz
- Cucumber1 cup
- Cherry Tomato1 cup
- Bell Pepper1 cup
- Bell Pepper1 cup
- Olive Oil0.8 tablespoon
- Salt0.3 teaspoon
- Black Pepper0.1 teaspoon
- Mixed Greens2 cups
- Black Bean0.8 cup
- Corn0.5 cup
- Lime Juice1 tablespoon
- Cilantro0.3 cup
- Cumin0.5 teaspoon
- Chili Powder0.5 teaspoon
Instructions
- 1Step 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.
- 2Step 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.
- 3Step 3
Step 3: In a large bowl, combine mixed greens, cucumber, cherry tomatoes, bell pepper, black beans, and corn.
- 4Step 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.
- 5Step 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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