Red, White, and Blue Protein Salad

• 1.5 pounds boneless, skinless chicken breasts
• 3 cups cherry tomatoes, halved
• 2 large avocados, diced
• 1.5 cups fresh or canned corn kernels
• 1.5 cups black beans, drained and rinsed
• 3 cups mixed fresh greens (spinach, arugula, or mixed lettuce)
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with cumin, paprika, salt, and pepper.
   • Grill the chicken over medium-high heat for about 6-7 minutes on each side, or until fully cooked.
   • Let the chicken cool, then dice into bite-sized pieces.
2. Combine the Ingredients:
   • In a large bowl, combine the cherry tomatoes, avocados, corn, black beans, mixed greens, red onion, and cilantro.
   • Add the diced chicken to the bowl.
3. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, lime juice, a pinch of salt, and pepper until well combined.
4. Assemble the Salad:
   • Pour the dressing over the salad ingredients.
   • Toss everything together gently to ensure even coating.
5. Serve:
   • Divide the salad into six equal servings.
   • Serve immediately or refrigerate until ready to serve.