A simple, flavorful, high-protein salad with grilled chicken, black beans, corn, and salsa over crisp romaine. Perfect for a quick, nutritious meal!
Macros per serving: 340 kcal, 38g protein, 32g carbs, 6g fat, 9g fiber
Total servings: 2
Ingredients:
- 200g grilled chicken breast, sliced (about 7 oz)
- 100g black beans, drained and rinsed (about ½ c.)
- 80g corn kernels (about ½ c.)
- 150g romaine lettuce, chopped (about 3 c.)
- 100g fresh salsa (about ½ c.)
- 1 tbsp lime juice
- ½ tsp cumin
- Salt and pepper to taste
Alternative and substitute ingredients:
- Vegan alternative: Replace chicken with 150g grilled tofu or tempeh.
- Gluten-free substitutions: This recipe is naturally gluten-free.
Instructions:
- Season the grilled chicken with cumin, salt, and pepper, then slice into strips.
- In a large bowl, combine chopped romaine, black beans, and corn.
- Drizzle lime juice over the salad and toss to mix.
- Top with grilled chicken slices.
- Spoon fresh salsa over the top as a dressing.
- Serve immediately or store for meal prep.
Notes and tips:
- Keep salsa separate until serving for the freshest texture.
- Store in an airtight container for up to 3 days.
- Optional toppings: Avocado, shredded cheese, or Greek yogurt.
Tips for lowering calories:
- Reduce black beans to 50g and replace with extra lettuce.
- Use a no-sugar-added salsa to minimize extra calories.
Tips for Best Results
- Keep salsa separate until serving to prevent sogginess.
- Store leftovers in an airtight container for up to 3 days.
- Optional toppings: Avocado, shredded cheese, or a dollop of Greek yogurt for added creaminess.
