Preparation Time: 15 minutes + 30 minutes to marinate
Cook Time: 20 minutes
Cut: Boneless chicken
Ingredients
4 chicken breasts, skinless, boneless
8 oz (225 g) mixed greens
8 oz (225 g) romaine hearts, chopped
14 oz (398 ml) can black beans, drained and rinsed
1 cup (250 ml) frozen corn, thawed or canned corn drained
½ cup (125 ml) cherry tomatoes, chopped in half
½ cup (125 ml) feta cheese, crumbled
1 avocado, sliced
1 cup (250 ml) tortilla strips
1 lime, cut into wedges for garnish, if desired
Marinade:
2 Tbsp (30 ml) vegetable oil
1 lime, juiced
1 garlic clove, minced
2 Tbsp (30 ml) taco seasoning
Lime Crema Dressing:
1/3 cup (80 ml) sour cream
1/4 cup (60 ml) mayonnaise
juice and zest of 1 lime
2 Tbsp (30 ml) fresh cilantro, minced
¼ tsp (1.25 ml) salt
Preparation
Marinade:
In a small bowl combine all of the marinade ingredients.
Place chicken breasts in a glass pan and pour the marinade over the chicken. Coat chicken evenly, cover and refrigerate in the fridge for 30 minutes or overnight.
Remove chicken breasts from the marinade. Discard any remaining marinade. Grill chicken approximately 8 minutes each side or until chicken is cooked through. Internal temperature should read 165F (74C) on a meat thermometer inserted into the thickest part of the breast meat. Set chicken aside to rest for 10 minutes. Slice chicken breasts into strips.
Lime Crema Dressing:
Wisk together sour cream, mayonnaise, lime juice and zest, cilantro, and slat.
Transfer to a container and refrigerate.
Salad:
Assemble salad by combining the mixed greens, and topping greens with sliced chicken, black beans, corn, cherry tomatoes, feta cheese, tortilla strips, sliced avocado. Drizzle with desired amount of dressing.
Note: For tortilla strips these can be either purchased or made by slicing 2 corn tortillas into 1/8” pieces and frying in a skillet over medium high heat with 1 tsp (5ml) of vegetable oil. Fry until crispy and browned.
