4 boneless skinless chicken breasts, approximately 6 ounces each
3 tablespoon olive oil (divided)
2 limes , juiced and zested
1/4 cup chopped cilantro leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups 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
1/2 large avocado
1/4 cup olive oil
1/4 cup water, or more for thinner consistency
1/4 cup cilantro, basil or parsley leaves
1 lime, juiced
2 cloves garlic, minced
salt and pepper, to taste


1.In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until it's combined.
2.Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
3.When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
4.Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees fahrenheit.
5.Let the cooked chicken rest for a couple of minutes. Then slice into strips.
6.In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.

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