# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad
09 - 1 large romaine lettuce heart, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup canned black beans, drained and rinsed
12 - 1 cup canned sweet corn, drained
13 - 1/2 red bell pepper, diced
14 - 1/2 avocado, diced
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup shredded reduced-fat cheddar cheese
17 - 2 tablespoons fresh cilantro, chopped
→ Dressing
18 - 3 tablespoons Greek yogurt, 0% or 2% fat
19 - 2 tablespoons freshly squeezed lime juice
20 - 1 tablespoon olive oil
21 - 1 tablespoon chopped fresh cilantro
22 - 1/2 teaspoon honey or agave syrup
23 - 1/4 teaspoon ground cumin
24 - Salt and black pepper to taste
# Method:
01 - Preheat grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper, coating evenly on both sides.
03 - Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cilantro, honey, cumin, salt, and pepper until smooth and well combined.
05 - In a large salad bowl, combine lettuce, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, cheddar cheese, and cilantro.
06 - Arrange sliced chicken on top of salad mixture. Drizzle with dressing, toss gently to combine, and serve immediately.
