It’s Time to Stop Eating Sad Salads! Try This Southwestern C

• tempo total: 3 minutes

Ingredientes

2 chicken breasts

1-2 teaspoons chipotle seasoning

Sprinkle of salt & pepper

1 tablespoon oil

2-3 ears of corn (or 15oz can corn, drained)

2 romaine hearts, chopped (add kale, optional)

1 15 oz can black beans, drained

1 yellow or orange bell pepper, diced

1 cup halved grape tomatoes

1 small red onion, sliced or diced

1/4 cup sliced green onions, green & white parts

1/4 cup chopped cilantro

Vinaigrette

1/4 cup olive oil

1-2 limes, juiced

1 tablespoon honey

1 garlic clove, grated

1 teaspoon chipotle seasoning

1/2 teaspoon chili powder

Salt & pepper, as needed

For serving

Crushed tortilla chips

Sliced avocado

Instruções

Heat a skillet to medium heat, drizzle with oil and season the chicken with chipotle seasoning & a sprinkle of salt & pepper. To the skillet add chicken & corn, searing each side for roughly 3 minutes, then reduce heat and continue cooking until internal temp reaches 165 degrees and corn slightly charred.

Prepare the vinaigrette by mixing together all ingredients, adjusting seasonings as needed.

To a large bowl add lettuce, beans, tomatoes, peppers, corn, red onions, cilantro and green onions. Dice the cooked chicken and add, then drizzle dressing and toss. Serve with crushed tortilla chips & avocado.

If not serving immediately, do not add dressing. Store in an airtight container or jar*