Ingredients

The following ingredients have 4 Servings
  • 1⁄4 cup orange juice
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1/2 teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • Pinch cayenne pepper
  • 1 lb. boneless skinless chicken breasts or thighs, pounded to an even thickness
  • 2 bell peppers, cored and sliced
  • 1 large yellow onion, slice
  • 4 cups lettuce of choice (we recommend a lettuce blend!)
  • 2 ripe avocado, sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup cooked (or rinsed canned) black beans (optional)
  • ½ cup picked cilantro leaves (optional)

Instruction

  • Whisk together orange juice, lime juice, olive oil, garlic, salt, chili powder, cumin, paprika, oregano, black pepper and cayenne pepper in a large bowl. Taste and adjust seasoning. Pour half of the dressing into a small container, and set aside for serving with the salad dressing.
  • Add chicken to the large bowl of dressing and set aside to marinate, for at least 15 minutes or up to overnight.
  • Heat a grill pan or large skillet over medium-high heat. Once hot, add chicken. Cook until chicken has reached an internal temperature of 165ºF, about 5-7 minutes per side. Remove chicken and loosely cover with foil to keep warm.
  • Add peppers and onion to the skillet and cook, stirring occasionally, until beginning to soften, about 5-7 minutes. Shut off heat, and let cool slightly.
  • Slice up chicken.
  • Assemble the salads: Divide lettuce, avocado, tomatoes, black beans (if using), cilantro leaves (if using) in a bowl. Divide the chicken and pepper mixture on top, then drizzle over 1-2 tablespoons of the reserved dressing. Serve immediately.