Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts
  • 1 tablespoons vegetable oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 2 hearts of romaine lettuce
  • 1 cup corn
  • 1 cup black beans (, drained and rinsed )
  • ¼ red onion (, diced)
  • 2 teaspoon lime juice
  • 1 avocado
  • Optional: tortilla strips
  • ¼ cup lime juice
  • ½ cup extra virgin olive oil
  • ½ cup cilantro leaves (, packed)
  • 1 tablespoon honey
  • 2 tablespoon rice vinegar
  • 2 tablespoon yogurt

Instruction

  • Mix salt, pepper, garlic powder, smoked paprika, and chili powder in a small mixing bowl. Take chicken breast and place under a sheet of plastic wrap or in a plastic bag and pound with a meat tenderizer until the chicken is half its original thickness. Season the chicken on both sides with the seasoning blend.
  • Heat oil in a large cast iron skillet or heavy bottom pan over medium heat. When the oil is warm add the chicken to the pan. Cook chicken on each side for 6 minutes each side. Ensure that the internal temperature of the chicken reaches 165°F then remove from the pan.
  • Combine lime juice, olive oil, cilantro, honey, rice vinegar and yogurt in a small food processor or blender. Pulse until fully combined.
  • While the chicken cooks combine beans, corn, diced red onion, lime juice and a pinch of salt in a small bowl. Finely chop the romaine lettuce and slice the avocados.
  • Slice the slightly cooled chicken breast into strips. Assemble the salads by placing the lettuce on a serving plate. Top with the bean and corn salad, chicken, avocado, and tortilla strips. Drizzle the dressing on top and serve.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.