Chipotle Chicken Salad

  • 2 tsp. cooking fat of your choice (I used bacon fat)
  • 1 boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tsp. southwest seasoning blend
  • 10 oz. mixed salad greens
  • 1/3 c. corn kernels
  • 1/3 c. cooked black beans, rinsed
  • 1 ripe tomato, diced
  • 1/4 c. sliced green onions
  • Handful of spicy quinoa snacks, coarsely crushed tortilla chips, or southwestern style croutons
  • 2 T. mayonnaise
  • 2 tsp. chili oil
  • 2 tsp. lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • Lime wedges, for garnish

Heat the cooking fat of your choice over medium-high heat in a large skillet. Add the chicken and stir-fry about 5 minutes before sprinkling evenly with your seasoning blend. Sauté another 5 minutes and remove from the heat and allow to rest.

While the chicken is resting, arrange the greens, corn, beans, tomato, and green onions on three serving plates. Add the chicken and the quinoa snacks, tortilla chips, or croutons.

In a resealable jar, combine the mayonnaise, chili oil, lime juice, garlic powder, and salt. Shake vigorously to combine and drizzle generously over the salad. Garnish with lime wedges and serve.

  • Yields: 3 main dish servings
  • Preparation Time: 20 minutes
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