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Ingredients
Scale
- 4 boneless chicken breasts or chicken tenders
- 1 tsp chipotle powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 3 tablespoons extra virgin olive oil
- 1 tsp lime juice
- Romain lettuce
- cherry tomatoes, halved
- red peppers, chopped
- pepper jack cheese
- avocado, cubed
- 1 can black beans, drained
- 1 can corn, drained
- 1/2 red onion, sliced thin
Instructions
- In a mixing bowl, whisk together two tablespoons of olive oil with lime juice, chipotle powder, cumin, dried oregano, garlic powder, onion powder, and kosher salt.
- Combine the marinade and cubed chicken tenders in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
- When the chicken is done marinating, heat one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side until they're golden brown.
- Let the cooked chicken rest for a couple of minutes.
- In a large salad bowl, layers the chopped lettuce with beans, corn, tomatoes, red peppers, red onion, cheese, and chicken — drizzle salad dressing over the top. I used Cilantro Dressing from Trader Joe's.
- Category: Main Course