Mexican Chicken and Corn Salad for Eight

Ingredients and Weight:

• 2 boneless, skinless chicken breasts (12 ounces)
• 1 cup frozen corn kernels
• 1 cup black beans, rinsed and drained
• 1 cup diced bell pepper (any color)
• 1 cup diced red onion
• 1 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 cup chopped fresh parsley

For the Dressing:

• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes Cooking Time: 15 minutes Difficulty Level: 2 (easy)

Preparation Method Steps:

1. Season the chicken breasts with salt and pepper. Grill or pan-sear the chicken breasts over medium heat until cooked through. Remove from heat and let cool slightly.
2. In a large bowl, combine the corn, black beans, bell pepper, red onion, cilantro, and avocado.
3. In a separate bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and black pepper.
4. Cut the grilled chicken breasts into bite-sized pieces and add them to the salad bowl.
5. Pour the dressing over the salad and toss to coat.
6. Stir in the parsley and serve.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 25 grams
• Protein: 20 grams

Dish Characteristics:

• Colorful and vibrant
• Refreshing and light
• Savory and flavorful
• Customizable to personal preferences (e.g., add more or less spice)

User Comments:

• "This salad is so delicious and easy to make! I love the combination of the grilled chicken, corn, and beans."
• "This is a perfect summer salad. It's light and refreshing, but still filling."
• "I added some chopped jalapeños to give it a bit of a kick. It was amazing!"

Special Precautions and Tips:

• If desired, you can marinate the chicken breasts in the dressing for extra flavor.
• For a vegetarian option, omit the chicken and add an extra cup of black beans.
• Serve the salad over lettuce or mixed greens for a heartier meal.