I love this salad for so many reasons. It’s filling, delicious, healthy, and a feast for the eyes with all the vibrant colors from the vegetables. It is also such a good recipe for meal prep during a busy work week.

The homemade creamy, herby dressing I paired with it is truly the icing on the cake. The salad is just the vehicle for drizzling on extra dressing—and trust me, you’ll want to!

This recipe makes 2 solid servings.

Ingredients

Chicken

• 2 skinless, boneless chicken breasts
• 1/2 tsp. salt
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 tsp. olive oil

Salad

• 3 cups romaine lettuce, chopped
• 1 cup kale, chopped
• 2 ears of corn, grilled on a cast iron skillet or grill
• 1/3 cup black beans, drained and rinsed
• 3-4 mini peppers or 1 bell pepper, sliced into strips and grilled
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1 cucumber, deseeded and chopped
• 4 radishes, thinly sliced

Creamy Herby Dressing

• 1 cup mayonnaise
• 3-4 cloves garlic
• 1 lime, juiced
• 1/3 cup flat-leaf parsley
• 1/4 cup half-and-half or milk
• 1 pinch salt
• 2-3 cracks of black pepper from the mill

Instructions

For the Chicken:

1. Place the cleaned chicken breasts in a bowl. Add chili powder, salt, cumin, and finely chopped chipotle pepper. Rub the spices and pepper into the chicken, ensuring it’s evenly coated.
2. Heat olive oil in a cast iron skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until fully cooked .
3. Once cooked, let the chicken rest for 5 minutes, then slice into strips or cubes.

For the Salad:

1. Grill the corn on a cast iron skillet or grill until lightly charred. Once cool, slice the kernels off the cob and set aside.
2. In a large bowl, combine the romaine lettuce, kale, grilled corn, black beans, grilled peppers, cherry tomatoes, feta cheese, cucumber, and radishes.

For the Creamy Herby Dressing:

1. In a blender or food processor, combine mayonnaise, garlic, lime juice, parsley, half-and-half, salt, and pepper. Blend until smooth and creamy.
2. Adjust seasoning to taste, adding more lime juice or salt if needed.

Assemble the Salad:

1. Divide the salad mixture between two bowls or plates.
2. Top each portion with the sliced chicken.
3. Drizzle generously with the creamy herby dressing.
4. Serve immediately and enjoy!

Tips for Success

• Meal Prep: The dressing can be made up to 3 days in advance and stored in the refrigerator. Store the salad components separately to maintain freshness.
• Vegetarian Option: Replace the chicken with grilled tofu or additional black beans for a protein boost.
• Spice Level: Adjust the chipotle pepper amount to suit your heat preference.

This vibrant chicken salad is sure to brighten your week with its fresh flavours and nourishing ingredients. Let me know in the comments how you liked it or if you made any creative twists to the recipe!