I felt like this was a pretty easy dish to make, but I also felt like I dirtied quite a few dishes. There are a few things you could do to minimize the dirty dishes, which I have explained below. Or, the rule in our house is: if you're cooking, someone else should be cleaning up!
The dressing is very simple and could keep for about 2 or 3 days after making. So you can always make extra chicken, and take a salad to work with you the next day.
What you'll need:
For the dressing
- zest of 1 lime
- 2/3 cup fresh lime juice
- 1 tbsp agave nectar
- 1 tbsp olive oil
- 1/8 tsp salt
- 1 cup cilantro leaves
- 2 chicken breasts (about 1 pound total)
- 1 tsp olive oil
- 1/3 cup corn (fresh is best now, but frozen is ok too)
- 1/2 cup chopped bell pepper (any color you like)
- 1/3 cup chopped yellow onion
- 3/4 cup rinsed and drained black beans
- 1/2 cup chopped tomatoes
- 8 cups lettuce
What to do:
1. Preheat oven to 375*F. Heat 1 tsp olive oil in a large skillet over medium-high heat. When hot, add chicken breasts, being careful not to overcrowd the pan. Sear each side 2 to 3 minutes, or until lightly golden brown. Spray a baking sheet with nonstick spray. Add chicken to baking dish and put in the oven for 16 to 18 minutes, until inside temperature of the chicken reaches 165*F. Remove and let rest 5 minutes.
2. While the chicken is in the oven, make the dressing. Combine all the ingredients in a food processor or blender, or use an immersion blender to puree the mixture.
3. Reheat the skillet used for the chicken over medium heat. When hot, add corn, bell pepper, and onion. Cook 5 minutes. Add beans and cook for 2 minutes. Set aside.
4. Evenly distribute lettuce, cooked veggies and beans, and tomatoes into 4 salad bowls. Chop chicken into large bite-size pieces; add to salad. Pour dressing over the salad and serve.
The dressing is very simple and could keep for about 2 or 3 days after making. So you can always make extra chicken, and take a salad to work with you the next day.
Cilantro Lime Chicken Salad
Recipe Makes 4 Servings
What you'll need:
For the dressing
- zest of 1 lime
- 2/3 cup fresh lime juice
- 1 tbsp agave nectar
- 1 tbsp olive oil
- 1/8 tsp salt
- 1 cup cilantro leaves
- 2 chicken breasts (about 1 pound total)
- 1 tsp olive oil
- 1/3 cup corn (fresh is best now, but frozen is ok too)
- 1/2 cup chopped bell pepper (any color you like)
- 1/3 cup chopped yellow onion
- 3/4 cup rinsed and drained black beans
- 1/2 cup chopped tomatoes
- 8 cups lettuce
What to do:
1. Preheat oven to 375*F. Heat 1 tsp olive oil in a large skillet over medium-high heat. When hot, add chicken breasts, being careful not to overcrowd the pan. Sear each side 2 to 3 minutes, or until lightly golden brown. Spray a baking sheet with nonstick spray. Add chicken to baking dish and put in the oven for 16 to 18 minutes, until inside temperature of the chicken reaches 165*F. Remove and let rest 5 minutes.
2. While the chicken is in the oven, make the dressing. Combine all the ingredients in a food processor or blender, or use an immersion blender to puree the mixture.
3. Reheat the skillet used for the chicken over medium heat. When hot, add corn, bell pepper, and onion. Cook 5 minutes. Add beans and cook for 2 minutes. Set aside.
4. Evenly distribute lettuce, cooked veggies and beans, and tomatoes into 4 salad bowls. Chop chicken into large bite-size pieces; add to salad. Pour dressing over the salad and serve.
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