Vibrant colors and luscious flavors make this recipe a visual and gastronomic delight. Rich in heart-healthy antioxidants, vitamins and minerals, this hearty salad is low in calories. It’s easy to prepare because the marinade, plus one extra ingredient, is also used for the salad dressing. For a vegetarian version, omit the chicken and add more beans or grilled tofu or seitan. For a flavor variation, use kidney or pinto beans instead of black beans. 

For the marinade:
2 tablespoons olive oil, divided
⅓ cup freshly squeezed lime juice
4 tablespoons finely chopped fresh cilantro or parsley
2 garlic cloves, crushed
½ teaspoon red chili flakes
½ teaspoon ground cumin
2 skinless, boneless chicken breasts (about 12 ounces)
¼ cup plain Greek yogurt 

For the salad:
2 hearts of Romaine lettuce, chopped (about 4 cups)
1 cup cooked or canned black beans, drained and rinsed
1 cup cherry or grape tomatoes, halved
1 cup fresh or frozen, defrosted corn kernels
1 ripe avocado, diced
1 cup mini or full-sized bell peppers, sliced
Lime wedges for garnish (optional) 

Whisk olive oil, lime juice, cilantro or parsley, garlic, red chili flakes and cumin together. Place chicken in a shallow dish, coat with half of the marinade and marinate for one to two hours, if time permits. Prepare salad dressing by adding Greek yogurt to the remaining marinade. Mix well and refrigerate until needed.

Preheat grill to medium high. Grill chicken, flipping once, until golden brown on both sides and cooked through (about 15 to 20 minutes). Remove from heat and allow chicken to rest. Once chicken is cool enough to handle, slice into strips. Prepare salad by arranging lettuce, black beans, tomatoes, corn, avocado, peppers and chicken strips in a large salad bowl or a serving platter. Drizzle with dressing, garnish with lime wedges (if using) and enjoy! Serves four. Adapted from and