Description
A bright and crunchy salad featuring smoky paprika chicken, charred corn, ripe avocado, and a lime-cilantro dressing, all ready in just 30 minutes.
Ingredients
Scale
- 680 g (24 oz) boneless skinless chicken breasts
- 30 ml (2 tbsp) olive oil (for marinade)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt (Diamond Crystal)
- 1/2 tsp black pepper
- 300 g (2 cups) corn kernels
- 200 g (about 8 cups) romaine, roughly chopped
- 240 g (1 cup) canned black beans, rinsed and drained
- 1 large avocado, sliced
- 200 g (1½ cups) cherry tomatoes, halved
- 40 g (1/4 small) red onion, thinly sliced
- 15 g (1/2 cup) chopped cilantro
- 60 ml (1/4 cup) olive oil (for dressing)
- 45 ml (3 tbsp) fresh lime juice
- 30 g (2 tbsp) plain Greek yogurt or mayonnaise
- 1 tsp honey
- 1 small garlic clove, minced
- Salt and pepper to taste
- 4 corn tortillas, cut and toasted (optional)
- 60 g (2 oz) crumbled cotija or feta cheese (optional)
Instructions
- Marinate and season the chicken: Pat chicken dry and place in a bowl. Toss with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Let sit for 15–30 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Sear chicken for 4–6 minutes per side until golden and cooked to an internal temperature of 74°C (165°F). Let rest for 5 minutes before slicing.
- Char the corn: In the same skillet, add oil and corn kernels. Cook undisturbed for 3–4 minutes, then stir and cook for another 2 minutes until browned. Season with salt.
- Make the dressing: Whisk together olive oil, lime juice, Greek yogurt, honey, minced garlic, and chopped cilantro. Season with salt and pepper.
- Assemble the salad: Toss chopped romaine with half the dressing. Arrange on a platter, top with sliced chicken, charred corn, black beans, cherry tomatoes, avocado, and red onion. Drizzle with remaining dressing and sprinkle with cheese and tortilla strips.
- Serve: Garnish with extra cilantro and lime wedges. Serve immediately.
Notes
For a smoky boost, add chipotle powder to the marinade. Use corn tortillas for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 115mg