Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken tenders
  • 1 tablespoon olive oil
  • 2 limes (juiced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 teaspoon salt
  • 2 cups fresh cilantro leaves
  • 1/3 cup extra virgin olive oil
  • 1 lime (juiced)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 8 cups mixed greens
  • 2 cups cooked dark red kidney beans
  • 1 cup frozen corn (thawed)
  • 1/2 small onion (diced)
  • 1 2.25 oz can sliced black olives
  • 2 roma tomatoes (diced)
  • 1 avocado (peeled, pitted, and sliced)

Instruction

  • Heat a grill pan (or heavy skillet) over medium-high heat.
  • In a medium-size mixing bowl combine chicken tenders with olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, and cayenne pepper.
  • Cook chicken in grill pan until cooked through, about 2-3 minutes per side.
  • Make your cilantro lime vinaigrette by placing cilantro into a food processor or blender. Add in olive oil, lime juice, red wine vinegar and salt. Blend until pureed into a pourable sauce, about 1 minute.
  • Put rinsed salad greens into a bowl. Top with bean mixture, corn, onion, olives, tomatoes, and avocado. Serve topped with chicken and cilantro-lime vinaigrette.