Santa Fe Chicken Salad with Tangy Lime Dressing
PREP Time: 10 Minutes
COOK Time: 20 Minutes
TOTAL Time: 30 Minutes
4 Servings
Ingredients
2 skinless boneless chicken breasts about 1 – 1.5 pounds
3 teaspoons taco seasoning
4 cups romaine lettuce chopped
2 green onions white and green parts, sliced
1 cup cherry tomatoes halved
½ cup black beans rinsed and drained
fresh corn the cob or 1 cup of thawed frozen corn
1 avocado seeded and diced
Serve with grated cheese fresh cilantro, lime wedges, and tortilla strips if desired
For the Dressing:
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons of pure maple syrup may be substituted with honey
2 teaspoons freshly chopped cilantro
salt and pepper to taste
Instructions
Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning. Let stand at room temperature for about 1 hour.
Preheat the grill to medium and cook the chicken breast for about 8 minutes per side or until the internal temperature reaches 165 degrees. Remove from heat, cover loosely with foil, and allow to rest for 10 minutes before slicing.
While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened. Remove from heat and cut the corn from the cob when cool enough to handle.
Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.
PREPARE THE DRESSING:
Place all salad ingredients in a small jar, cover, and shake until combined. Drizzle the desired amount of dressing over the salad and toss to coat.
Serve with optional toppings and enjoy!
