# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad Base
09 - 1 large romaine lettuce heart chopped
10 - 1 cup cherry tomatoes halved
11 - 1 cup canned black beans drained and rinsed (6 ounces)
12 - 1 cup canned sweet corn drained (5.3 ounces)
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 ounce)
17 - 2 tablespoons fresh cilantro chopped
→ Dressing
18 - 3 tablespoons Greek yogurt (0% or 2% fat)
19 - 2 tablespoons freshly squeezed lime juice
20 - 1 tablespoon olive oil
21 - 1 tablespoon chopped fresh cilantro
22 - 1/2 teaspoon honey or agave syrup
23 - 1/4 teaspoon 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 - Place chicken on the preheated grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink in the center.
04 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute, then slice thinly across the grain.
05 - In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cilantro, honey, cumin, salt, and pepper until smooth and well combined.
06 - In a large salad bowl, combine lettuce, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, cheddar cheese, and cilantro.
07 - Arrange sliced chicken on top of the salad, drizzle with the prepared dressing, toss gently to coat all ingredients evenly, and serve immediately.
