Name: Mexican chicken salad with lime vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 tsp ground cumin; 1/2 tsp smoked paprika; 3/4 tsp salt; 1 1/2 tbsp extra virgin olive oil; 5 oz romaine lettuce, chopped; 1/3 cup canned black beans, drained and rinsed; 1/3 cup frozen corn, thawed; 1/2 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 tbsp lime juice; 3/4 tsp honey; 1/3 cup fresh cilantro, chopped; 1/2 tsp black pepper

Nutrition

Per serving

574 calories

Protein: 47g; 32% of calories
Carbs: 42g; 28% of calories
Fat: 27g; 40% of calories

Instructions

Prep 20 min · Cook 0 min

Mix half the cumin, the smoked paprika, half the salt, and the black pepper in a small bowl. Rub the spice blend evenly over both sides of the chicken breast.
Heat one third of the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook until deep golden and cooked through, about 4 to 5 minutes per side. Remove from the pan and let rest for 5 minutes before slicing against the grain. Done when 165°F.
In a large bowl, whisk the remaining olive oil, lime juice, honey, remaining salt, and remaining cumin until well combined and slightly thickened.
Add the romaine, black beans, corn, cherry tomatoes, and red onion to the bowl with the dressing and toss gently to coat. Transfer the salad to a plate, top with the sliced chicken, and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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