Ingredients

The following ingredients have 4 Servings
  • 4 cups romaine lettuce or mixed greens
  • 1 small red or orange bell pepper (chopped)
  • 1 15 oz. black beans (rinsed and drained)
  • 1 cup grape tomatoes (halved)
  • 1 avocado (sliced)
  • sour cream or lite Ranch dressing (if desired)
  • 2 boneless skinless chicken breasts
  • 1-2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4-5 Roma tomatoes (diced)
  • 3 green onions (sliced)
  • 1 jalapeno (seeded and diced)
  • 1 lime (juiced)
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon sea salt

Instruction

  • Divide salad greens among 4 large salad bowls. Top each with bell peppers, black beans, and tomatoes. Refrigerate until ready to assemble the rest of the salad.
  • Place all the ingredients for the pico de gallo into a medium size bowl and toss gently. Refrigerate until ready to serve.
  • Preheat grill or grill pan to medium high heat. Combine the spices in a small prep bowl. Brush the chicken breasts with olive oil and sprinkle spice mixture on all sides. Grill chicken for about 5-6 minutes on each side or until white all the way through. 
  • Allow chicken to rest for 5-10 minutes, then thinly slice or chop into bite size pieces. 
  • Remove salads from the refrigerator and top with sliced avocado, chicken, and pico de gallo. If desired, serve with a dollop of sour cream or a drizzle of Ranch dressing.