Southwestern Grilled Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There's a trick to making a satisfying meal out of a salad and just a little bit of protein - make sure you have a variety of ingredients to add in with your lettuce greens. This salad is dressed with a flavor-packed vinaigrette. Ingredients:
6 ounces skinless chicken breast halves, trimmed of fat and butterflied |
1/2 tablespoon chili powder |
1 teaspoon brown sugar |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
kosher salt |
6 tablespoons extra virgin olive oil |
2 tablespoons fresh lime juice |
2 teaspoons fresh lime juice |
1 tablespoon fresh cilantro, chopped |
2 teaspoons fresh cilantro, chopped |
2 teaspoons honey |
fresh ground black pepper |
tabasco jalapeno sauce |
1 cup canned black beans, rinsed and drained |
4 ounces grape tomatoes, quartered |
1 green onion, sliced thing |
9 cups bibb lettuce, torn |
1 avocado |
1/4 cup pine nuts or 1/4 cup pepitas, toasted |
Directions:
1. Preheat a grill over medium high heat while you butterfly the chicken; in a small bowl, combine chili powder, brown sugar, coriander, cumin and 3/4 teaspoon salt and rub over chicken (you won't need all of it).
2. Grill the chicken 3 minutes, turn and grill until just cooked through, about 1 or 2 minutes; let rest 5 to 10 minutes.
3. Meanwhile, prepare the dressing: Whisk together the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, some pepper, and a few drops of Tabasco or place these ingredients in a lidded glass jar and shake to combine.
4. Combine beans, tomatoes, green onions, remaining 2 teaspoons cilantro and a pinch of salt; add 2 tablespoons of the dressing and toss gently.
5. Toss the lettuce with a little dressing (reserve some dressing to drizzle over the chicken); arrange dressed lettuce on a serving platter or individual bowls or plates.
6. Slice the chicken very thinly and arrange over lettuce; pit and slice the avocado and arrange with the chicken.
7. Arrange black bean salsa on the lettuce as well; drizzle chicken and avocado with dressing.
8. Garnish with pine nuts or pepitas and remaining cilantro.
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