Cilantro-Lime Salad with Grilled Chicken and Avacado
Cilantro-Lime Salad with Grilled Chicken and Avacado
Ingredients:
Grill pan or large skillet coated with nonstick cooking spray |
1/4 tsp (1 ml) salt |
Directions:
- TO MAKE THE CHICKEN: In a small bowl, whisk together the oil, lime juice, cilantro, garlic powder, cumin, salt, and black pepper.
- Place the chicken breasts in a large bowl and drizzle with the marinade. Turn to coat evenly. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- Heat the prepared grill pan or large skillet over medium heat. When the oil is shimmering, add the chicken and cook until the internal cooking temperature is 165° F (74° C), about 4 minutes on each side. Transfer the cooked chicken to a clean plate.
- TO MAKE THE DRESSING: In a small bowl, whisk together the red wine vinegar, honey, lime juice, garlic powder, cumin, salt and black pepper. While continuously whisking, slowly drizzle in the oil until incorporated.
- TO MAKE THE SALAD: In a large bowl, add the romaine, cilantro, tomatoes, black beans, corn, red bell pepper, and cucumber. Toss to combine. Drizzle with 6 tbsp (90 mL) of the dressing and toss to combine. Top with the chicken, avocado and cheese.
- To serve, place 2 cups (500 mL) of the salad into each of six bowls. Serve immediately with the remaining dressing on the side.