Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breast or tenders
  • a generous sprinkling of each - chili powder, cumin, paprika, and salt & pepper
  • 1 medium-sized avocado, peel and seed removed
  • juice of 1 1/2 limes
  • 1/4 cup sour cream
  • 1 to 3 cloves garlic, minced
  • 1/2 cup chopped cilantro
  • 1 large or 2 small tomatillo(s), paper skin removed and roughly chopped
  • 3 tablespoons avocado or olive oil
  • 1 teaspoon salt
  • 4 to 6 cups (or more) romaine lettuce, chopped
  • 1 1/2 cup cherry tomatoes, halved
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, rinsed and drained
  • 1/3 cup red onion, thinly sliced
  • 1 cup diced jicama (highly recommend!)*
  • 1/2 to 1 cup shredded Mexican blend cheese
  • tortilla strips found in the salad dressing aisle of the grocery store or use crushed tortilla chips

Instruction

  • To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices. Then slice into strips or dice into cubes.
  • While the chicken is cooking, you can make the dressing and prep the salad ingredients.
  • To make the dressing: Add all dressing ingredients to a food processor and blend until the mixture becomes very smooth and creamy, and there are no longer chunks of garlic, cilantro, or tomatillo.
  • To assemble the salad: In a large salad serving bowl, toss the chopped romaine lettuce with tomatoes, black beans, corn, red onion, jicama, cheese, and sliced/diced chicken. Drizzle and toss with avocado dressing just before serving. Enjoy!