Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups chopped romaine lettuce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed or grilled
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tsp chili powder

Instructions:

  1. Toss the cubed chicken breast with olive oil, paprika, cumin, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat and sear the chicken for 5–7 minutes, stirring occasionally, until edges are mahogany-colored and center is no longer pink. Remove from heat and let rest for 3 minutes.
  3. In a medium bowl, whisk together the Greek yogurt, lime juice, olive oil, minced garlic, and chili powder until velvety and smooth.
  4. Combine the chopped romaine, black beans, corn, cherry tomatoes, and red onion in a large bowl.
  5. Fold in the seared chicken and diced avocado.
  6. Drizzle the dressing over the top, toss gently to coat, and garnish with shredded cheese and fresh cilantro.