Description
A vibrant, smoky, and spicy salad with grilled chicken, crisp vegetables, black beans, and a restaurant-style chipotle vinaigrette. Packed with protein, fiber, and healthy fats, it’s a satisfying, no-guilt meal perfect for lunch or dinner.
Ingredients
1 boneless, skinless chicken breast
4 cups chopped romaine lettuce
1 cup shredded cabbage
1/2 cup canned black beans, rinsed
1/2 cup roasted corn kernels
1/2 avocado, diced
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 chipotle pepper in adobo sauce (approx. 1 tsp adhesive)
2 tbsp apple cider vinegar
1 tbsp honey
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
Optional: crumbled halal cotija cheese for garnish
Optional: flour tortilla strips for crunch
Instructions
Preheat grill to medium-high heat
Season chicken with salt, cumin, and chipotle adobo sauce (remove seeds for milder flavor)
Grill chicken for 4-5 minutes per side until cooked through
Chop romaine, cabbage, tomatoes, and red onion
In a blender, combine vinegar, honey, olive oil, cumin, salt, and chipotle pepper (adjust spice level)
Toss chicken with chopped vegetables, black beans, and corn
Drizzle with chipotle vinaigrette and add avocado just before serving
Optional: top with halal cotija cheese and tortilla strips
Notes
Use pomegranate molasses instead of honey for a non-alcoholic alternative
Store leftover ingredients in airtight containers for 3 days – drain avocado if delayed assembly
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg