Fiesta Chicken Salad with Cilantro Lime Avocado Dressing
~serves 2, dairy & gluten free
- 8 leaves of Romaine or red leaf lettuce, rinsed and chopped
- 1 cup frozen corn, thawed
- ¼ of a medium red onion, sliced
- 20 cherry tomatoes, halved
- *Optional: 1 cup of black beans (rinsed if using canned beans)
- 2 chicken breasts
- ½ TBSP extra-virgin olive oil
Cilantro Lime Avocado Dressing
- 1 ripe avocado, peeled and pitted
- juice of 2 limes
- 3 TBSP fresh cilantro leaves
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1 teaspoon olive oil
Start by chopping the vegetables for the salad and place them aside. Then start cooking the chicken breasts. Heat a skillet to medium heat, add the ½ TBSP olive oil, then add the chicken breasts. Place a lid on the skillet and cook the chicken for 6 minutes on each side. Season the chicken with salt, pepper, and garlic powder if you wish. (Alternatively you can grill the chicken breasts as well).
While the chicken is cooking, prepare the dressing. Place all ingredients into a food processor or small blender and pulse/blend until the dressing is creaming, set aside. Once the chicken breasts are fully cooked (remember to keep the lid on the entire time, otherwise the chicken will dry out!) remove the pan from the heat source but keep the lid on.
Prepare the salad bowls by evenly dividing the lettuce between two bowls and topping each bowl with half of the ingredients. Finally cut the chicken breasts into thin strips and place them on the salad. Top with the cilantro lime avocado dressing and enjoy!