This hearty salad makes a great lunch or weeknight dinner.

Serves 4


For the chicken:

  • 2 medium chicken breasts
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Juice of 1/2 lime reserve other half for dressing
  • 1 tablespoon olive oil

For the salad:

  • 2 cups romaine lettuce chopped
  • 1 ripe avocado sliced
  • 1 medium tomato diced
  • 1/2 cup black beans rinsed
  • 1/2 cup corn rinsed
  • 1/4 cup cilantro for topping

For the dressing:

  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup packed cilantro with stems
  • Juice of 1/2 lime
  • 1/4 teaspoon salt


Place the chicken, taco seasoning, cumin, salt, lime juice and olive oil in a bowl. Mix until chicken is fully coated. Allow to marinate for 10 minutes or up to 2 days in advance.

Heat a heavy skillet to medium/high heat. Add 1 tsp oil, and place chicken on hot skillet, cook for 4-5 minutes on each side. Allow chicken to rest in pan for at least 5 minutes before cutting.

To make the dressing, place the yogurt, cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.

To assemble, place the lettuce on a plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving.


Serving Size: ¼ of salad

Calories: 322
Fat: 13 g
Saturated Fat: 2.3 g
Carbs: 17 g
Fiber: 6.4 g
Protein: 32 g


Source: modified from