Ingredients
For the Salad:
- Chicken: 2 Large chicken breasts, seasoned with salt, pepper, and paprika.
- Greens: 4 cups Romaine lettuce or mixed greens, chopped.
- Vegetables:
- 1 cup Cherry tomatoes (red and yellow), halved.
- 1 large Cucumber, sliced into half-moons.
- 1/2 Red onion, thinly sliced into rings.
- 1/2 cup Sweet corn (canned or grilled).
- Healthy Fats: 1 large Avocado, cubed.
For the Creamy Dressing:
- 1/2 cup Greek yogurt or Sour cream.
- 1/4 cup Fresh cilantro, finely chopped.
- 1 tbsp Lime juice.
- 1 clove Garlic, minced.
- Salt and black pepper to taste.
Instructions
- Grill the Chicken: Season the chicken breasts and grill them over medium-high heat for about 6–7 minutes per side until fully cooked and charred. Let the chicken rest for 5 minutes, then cut into bite-sized cubes.
- Prepare the Base: In a large salad bowl, layer the chopped lettuce. Add the tomatoes, cucumber, red onion, and sweet corn.
- Whisk the Dressing: In a small jar or bowl, mix the Greek yogurt, chopped cilantro, lime juice, minced garlic, salt, and pepper. If the dressing is too thick, add a teaspoon of water or olive oil to reach your desired consistency.
- Assemble: Add the warm grilled chicken cubes and the fresh avocado chunks to the salad bowl.
- Serve: Drizzle the creamy cilantro-lime dressing generously over the top. Toss gently just before serving to keep the avocado and lettuce crisp.
Quick Tips
- Meal Prep: Keep the dressing in a separate container if you are taking this for lunch to prevent the vegetables from getting soggy.
- Extra Flavor: Add a sprinkle of Feta cheese or toasted sunflower seeds for extra texture and tang.
