High-Protein Dense Bean and Chicken Salad

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (15 oz) can canned black beans
• 1 (15 oz) can canned cannellini beans
• 1 cup cherry tomatoes
• 1/2 medium red onion
• 1/4 cup fresh cilantro
• 2 lime
• 1/2 cup plain Greek yogurt
• 1 avocado
• 4 cups chopped romaine lettuce

Instructions

1. 1Pat the chicken dry and season both sides evenly with chili powder, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. 2Add the chicken and cook without moving for 5 to 6 minutes until the underside is golden brown. Flip and continue cooking 5 to 7 minutes more until the internal temperature reaches 165°F and juices run clear.
3. 3Transfer chicken to a cutting board and let rest 5 minutes so the juices redistribute. Meanwhile, drain and rinse both cans of beans thoroughly under cold water.
4. 4Halve the cherry tomatoes, finely dice the red onion, and roughly chop the cilantro. Juice both limes into a small bowl.
5. 5In a large mixing bowl whisk the Greek yogurt with the lime juice and salt until smooth and pourable.
6. 6Dice the rested chicken into bite-size pieces. Add the chicken, both beans, tomatoes, red onion, and cilantro to the yogurt dressing.
7. 7Toss everything gently until every piece is coated and the salad looks glossy. Taste and adjust salt or lime if needed.
8. 8Chop the avocado and fold it in last so it stays chunky. Divide the chopped romaine among four containers or plates and spoon the dense bean-chicken mixture over the top.
9. 9Serve immediately or cover and refrigerate up to 4 days for meal-prep lunches; keep avocado separate if packing ahead so it stays bright green.