Mexican Chicken Salad
Serves 4
3 boneless skinless chicken breasts, sliced lengthwise
3 tablespoons olive oil plus 1 teaspoon olive oil
Mexican spice blend (recipe below)
2 romaine hearts
2 fresh ears of corn, grilled
fresh salsa (recipe below)
fresh quick guacamole (recipe below)
1 lime, quartered for garnish
In a shallow dish place sliced chicken and rub with 3 tablespoons of olive oil, coat with the Mexican spice blend to marinate. Cover and refrigerate for 1 hour.
Heat grill.
Brush corn with 1 teaspoon olive oil and cook on grill for 8-10 minutes. Remove and let cool then slice off the kernels, set aside.
Grill marinated chicken breasts until cooked, about 12-15 minutes. Remove and slice.
On serving plates, divide the lettuce then top with sliced chicken, grilled corn, salsa and guacamole. Garnish with lime wedges.
Mexican Spice Blend
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon garlic powder
1 ½ teaspoon onion powder
½ teaspoon ground coriander
1 teaspoon red pepper flakes
1 tablespoon black pepper
Blend ingredients together and store in an airtight container until ready to use.
Quick Guacamole
2 avocados, large diced
1 clove of garlic, minced
1/4 cup red onion, small diced
juice from 1/2 fresh lime
1/2 jalapeno pepper, seeded and diced
2 tablespoons fresh cilantro, chopped
Kosher salt and freshly ground black pepper to taste
In a food processor add all the ingredients and pulse until combined.
Hint: If storing, leave one of the avocado pits in your mixture and place plastic wrap directly on top of mixture to prevent turning brown.
Salsa
1 large tomato, quartered
1 clove of garlic, minced
1/4 cup yellow onion, small diced
1/2 jalapeno pepper, seeded and diced
2 tablespoons fresh cilantro, chopped
Kosher salt and freshly ground black pepper to taste
In a food processor add all the ingredients and pulse until combined.
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