Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken tenders, or boneless thighs
  • 2 cups romaine lettuce
  • 2 cups mixed salad leaves
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup sweetcorn
  • 1/2 cup black beans (rinsed)
  • 1/2 small red onion (sliced)
  • 1 avocado (sliced)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cumin powder
  • 1 tsp dried oregano
  • 2 tsp paprika (optional)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 2 tsp lime zest (grated)
  • 1 tbsp lime juice (freshly squeezed)
  • 1/2 tsp honey
  • 1/2 cup cilantro leaves (no stems)
  • 1 tsp cumin powder
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper - optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instruction

  • This recipe is not a precise one, if you want more beans, corn and chicken just add them in! You may need more dressing to compensate.
  • Rub the marinade onto chicken pieces and let it marinate for 1 hour.
  • Make the dressing by adding all the dressing ingredients listed into a blender and blend until smooth.
  • Heat a non stick, or Cast Iron Skillet over a medium high heat and add a little olive oil.
  • For Chicken tenders they will take about 3-5 minutes per side in a skillet, or until they reach an internal temperature of 165° F or 75°C
  • For boneless, skin on, chicken thighs, you can cook them in a skillet for about 5 minutes per side, or until they reach an internal temperature of 165° F or 75°CFor bone in, skin on chicken thighs you can cook them on a sheet pan in a 375F oven for about 40-45 minutes or until they reach an internal temperature of 165° F or 75°C
  • In your serving bowls add in salad leaves, corn, beans, tomatoes, red onion, sliced avocado, and then top with the sliced cooked chicken, drizzle on your dressing and mix well.