Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 small red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon garlic powder

Instructions:

  1. Marinate Chicken (Optional): Combine olive oil, chili powder, cumin, salt, and pepper in a bowl. Add chicken breasts, ensuring they are well coated. Let marinate for 30 minutes.
  2. Cook Chicken: Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove and allow to rest, then slice.
  3. Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, garlic powder, salt, and pepper. Set aside.
  4. Assemble Salad: In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and cilantro. Add the sliced chicken and pour over the dressing. Toss gently until everything is well-coated.
  5. Serve: Divide salad into bowls. Squeeze fresh lime juice on top before serving for an extra zing.