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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


  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.

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