Southwest Chicken Salad

Ingredients: For the Chicken & Marinade

4 boneless skinless chicken breasts approximately 6 ounces each

3 tbsp olive oil (divided)

2 limes juiced and zested

¼ cup chopped cilantro leaves

3 cloves garlic minced

1 tsp ground cumin

½ tsp chili powder

½ tsp salt

¼ tsp black pepper

For the Salad:

4 cups romaine lettuce chopped

1 ½ cups cherry tomatoes halved

1 cup black beans rinsed and drained

1 cup corn rinsed and drained

⅓ cup red onion thinly sliced

Avacado Dressing:

½ large avocado

¼ cup olive oil

¼ cup water or more for thinner consistency

¼ cup cilantro, basil or parsley leaves

1 lime juiced

2 cloves garlic minced

salt and pepper to taste

Instructions:

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.
Notes:
To Meal Prep: Make the cilantro lime chicken and pre-cut into strips. Store the chicken, chopped lettuce, and avocado dressing into their own containers. Then toss together the corn, beans, and red onion together in another container.
To Store: All the ingredients can be stored for up to 5 days in the fridge.
To Reheat: Simply reheat the chicken in the microwave for a 1-2 minutes, then assemble the rest of the salad as is.
I also love this mini food processor for making the marinade and dressing. It's the perfect size for smaller quantities!

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Southwest Chicken Salad