July 8, 2022

 

Cilantro-Lime Salad with Grilled Chicken and Avacado

Ingredients:

Grill pan or large skillet coated with nonstick cooking spray 
CHICKEN 
1/3 cup (75 ml) olive oil 
Juice of 1 lime 
2 tbsp (30 ml) fresh cilantro, chopped 
1 tsp (5 ml) garlic powder 
1 tsp (5 ml) ground cumin 
1/4 tsp (1 ml) salt 
1/8 tsp (0.5 ml) ground black pepper 
1 lb (500 g) thin-sliced boneless skinless chicken breasts, cut into 1-inch (2.5 cm) strips 
DRESSING 
1/4 cup (60 ml) red wine vinegar 
2 tsp (10 ml) honey 
Juice of 1 lime 
1/4 tsp (1 ml) garlic powder 
1/4 tsp (1 ml) ground cumin 

1/4 tsp (1 ml) salt 
1/8 tsp (0.5 ml) ground black pepper 
1/3 cup (75 ml) olive oil 
SALAD 
4 cups (1 L) chopped romaine lettuce 
1 cup (250 ml) fresh cilantro, chopped 
1 cup (250 ml) grape tomatoes, halved 
1 cup (250 ml) low-sodium canned black beans, drained and rinsed 
1 cup (250 ml) low-sodium canned sweet corn kernels, drained and rinsed 
1 red bell pepper, chopped 
1/2 English cucumber, chopped 
1 avocado, sliced lengthwise, pit removed and cubed 
1/2 cup (125 ml) shredded reduced-fat Cheddar cheese d
Directions:
  1. TO MAKE THE CHICKEN: In a small bowl, whisk together the oil, lime juice, cilantro, garlic powder, cumin, salt, and black pepper. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. To serve, place 2 cups (500 mL) of the salad into each of six bowls. Serve immediately with the remaining dressing on the side. 
To meal prep this salad, store the dressing in a sealable container on the side and drizzle on right before eating. 

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