Mexican Chicken Salad

By lindybug

Ingredients

• Dressing:
• 1 (12 oz) boneless chicken breast
• Salt and pepper
• Cayenne pepper
• 1 tortilla
• 1 1/2 tsp olive oil
• 1/2 red pepper, coarsely chopped
• 1/2 cup canned black beans, drained and rinsed
• 1/2 small red onion, finely chopped
• 8 cups (about 5 oz) mixed greens
• 1/3 cup chopped fresh cilantro
• 1 Haas avocado
• 2 Tbsp fresh lime juice
• 1 small tomato, coarsely chopped
• Lime wedges
• 1/3 cup olive oil
• 2 Tbsp fresh lime juice
• 1 tsp grated lime rind
• 1 garlic clove, minced
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

1. Heat grill to med. or preheat broiler. Brush grill with oil. Season chicken breast with salt, pepper and cayenne. Grill 15 min. or until cooked through, turning once halfway through cooking time. Let chicken cool to room temp, then thinly slice on the diagonal. Set aside.

2. Heat oven to 400 degrees. Brush tortilla with olive oil and cut into thirds, stack thirds and slice into 1/3" strips. Spread out on a baking sheet and bake 10 min until golden. Set aside to cool.

3. In a large bowl, toss red peppers, beans, onion, greens, cilantro, and cooled tortilla strips until evenly mixed.

4. For dressing: In a large bowl, whisk olive oil, lime juice, grated lime zest, garlic, chili powder, cumin and salt.

5. Toss green mixture with dressing until evenly coated. Peel and pit avocado, cut into thin slices and toss with lime juice. For each portion, place one quarter of the greens mixture on each plate. Top with one quarter of the chicken slices, one quarter of the chopped tomato and one quarter of the avocado slices and serve with lime wedges.