| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- For the chicken
- 2 skinless and boneless chicken breasts
- 1 tbsp olive oil divided
- tsp ¼minced garlic
- tsp ¼chilli powder
- tbsp ½freshly squeezed lime juice
- tsp ¼paprika
- tsp ¼ground cumin
- 1/8 tsp Ground black pepper
- tsp ¼dried oregano
- tsp ¼salt
- For the salad
- 2 heads of chopped romaine lettuce
- 1 cup cooked corn
- 1 cup cooked black beans
- 1 sliced avocado
- 1 cups to 2tortilla strips or crumbled tortilla chips
- Lime wedges for serving optional
- For the dressing
- cup ½of Caesar salad dressing
- Juice of 1 lime
- 1 tsp finely chopped cilantro
- tsp ¼dried chilli flakes optional
- Pinch of cumin
Ingredients
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Instructions
- INSTRUCTIONS
- 1. In a mixing bowl, add the chicken breasts with ½ tablespoon of oil, garlic, lime juice, cumin, chilli powder, oregano, paprika, salt and pepper, and toss well. Let it marinate for about 20 minutes or overnight in the refrigerator.
- 2. In a large skillet over medium-high heat, add ½ tbsp oil and allow to sizzle. Add the chicken breasts and cook for about six to eight minutes or until golden brown.
- 3. Remove and transfer to a chopping board. Slice the chicken breast pieces into small cubes or strips.
- 4. In a large bowl, add the romaine lettuce, black beans, avocado, corn, sliced chicken and tortilla strips.
- 5. In another bowl, combine the Caesar salad dressing, cilantro, cumin, dried chilli flakes and lime juice.
- 6. Pour the dressing over the salad and coat well. Season the salad with salt and pepper. Serve with lime wedges, and enjoy!