Southwest Chicken Salad

Ingredients

• 2 large Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 can (15 oz), rinsed and drained Black beans
• 1 cup, fresh or frozen Corn kernels
• 1/2 medium, diced Red bell pepper
• 1 medium, diced Avocado
• 1/4 medium, finely chopped Red onion
• 1/4 cup, chopped Cilantro
• 2 tablespoons, fresh Lime juice
• Optional: Gluten-free tortilla chips

Instructions

1. 1

   Preheat grill to medium-high heat.

2. 2

   In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.

3. 3

   Brush the chicken breasts with the spice mixture.

4. 4

   Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

5. 5

   Let the chicken rest for 5 minutes, then dice or shred it.

6. 6

   In a large bowl, combine the diced chicken, black beans, corn, red bell pepper, avocado, red onion, and cilantro.

7. 7

   Pour the lime juice over the salad and gently toss to combine.

8. 8

   Serve immediately or chill for later. Enjoy as a salad or with gluten-free tortilla chips.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.