# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp 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 (6 oz)
12 - 1 cup canned sweet corn drained (5.5 oz)
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 (1 oz)
17 - 2 tbsp fresh cilantro chopped
→ Dressing
18 - 3 tbsp Greek yogurt (0% or 2% fat)
19 - 2 tbsp freshly squeezed lime juice
20 - 1 tbsp olive oil
21 - 1 tbsp chopped fresh cilantro
22 - 1/2 tsp honey or agave syrup
23 - 1/4 tsp ground cumin
24 - Salt and black pepper to taste
# How to Make It:
01 - Preheat a 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 all sides.
03 - Grill chicken for 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let 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 the salad. Drizzle with dressing, toss gently to coat, and serve immediately.
