Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 cups mixed salad greens (e.g., romaine, spinach)
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • ½ cup diced red onion
  • ½ cup shredded cheese (cheddar or Mexican blend)
  • 1 avocado, diced
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon taco seasoning
  • 1 tablespoon honey (optional for sweetness)

Instructions:

  1. Season chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken in the hot skillet for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  4. Remove chicken from skillet and let rest for 5 minutes before slicing.
  5. In a large mixing bowl, combine salad greens, cherry tomatoes, corn, black beans, red onion, shredded cheese, and avocado.
  6. In a small bowl, whisk together Greek yogurt, lime juice, taco seasoning, and honey until smooth.
  7. Slice the rested chicken and add it to the salad.
  8. Drizzle with dressing and toss gently to combine.