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; 2 tbsp lime juice; 1 tsp honey; 1/3 cup fresh cilantro, chopped; 1/2 tsp black pepper; 1 clove garlic, grated; 1/2 tsp lime zest; 1 tbsp water

Nutrition

Per serving

573 calories

Protein: 47g; 32% of calories
Carbs: 46g; 31% of calories
Fat: 25g; 38% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, mix half the cumin, all of the smoked paprika, half the salt, and all of the black pepper. 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 for 4 to 5 minutes per side until deep golden and cooked through. Done when internal temperature reaches 165°F.
While the chicken cooks, whisk the remaining olive oil, lime juice, honey, remaining salt, remaining cumin, grated garlic, lime zest, and water in a large bowl until the dressing is emulsified.
Let the chicken rest for 5 minutes, then slice it against the grain. Add the romaine, black beans, corn, cherry tomatoes, and red onion to the large bowl with half the dressing and toss to coat.
Transfer the tossed salad to a plate and arrange the sliced chicken on top. Drizzle the remaining dressing over the chicken and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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