Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons lime juice
- 1/4 teaspoon hot sauce
Directions
- Preheat oven to 375°F.
- Combine chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper in a small bowl. Rub the spice mixture over the chicken breasts.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side, until golden brown. Transfer the skillet to the oven and bake the chicken for 12-15 minutes, until cooked through.
- Remove the chicken from the oven and let cool slightly before slicing into strips or cubes.
- In a large bowl, combine the onion, bell pepper, black beans, corn, tomatoes, cilantro, feta, lime juice, and hot sauce. Toss to combine.
- Add the chicken to the bowl and toss to combine. Serve the salad warm or chilled.
Interesting Facts
- This salad is a great way to use up leftover cooked chicken.
- This salad can easily be doubled or tripled to feed a crowd.
- This salad can be served as a main course or side dish.
- The flavors of this salad improve as it sits, so it’s great to make ahead of time.
