Tex-Mex Chicken Salad

  • 1 lime, juiced and zested
  • 1 tsp. garlic powder
  • ½ tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 2 T. honey
  • 1 T. olive oil
  • 2 boneless, skinless chicken breasts
  • 1 head romaine lettuce, chopped
  • 2 plum tomatoes, diced
  • 1 can black beans, drained and rinsed
  • 4-6 mini sweet peppers, sliced
  • ½ c. black olives, sliced
  • 1 c. corn kernels
  • ½ c. coarsely crushed tortilla chips

In a large bowl or gallon-sized resealable plastic bag, combine the first seven ingredients (lime through olive oil). Add the chicken breasts, and toss until covered in the marinade. Refrigerate for at least 8 hours and up to 24 hours.

Spray a sauté pan with cooking spray; heat over medium heat. Once the pan is hot, add the chicken breasts, and cook for 5-6 minutes. Flip the chicken breasts and cook on the other side for 5-6 minutes as well. Once the chicken is cooked, set aside to cool, then slice into bite-sized pieces.

Assemble your salads with the lettuce, tomatoes, black beans, sweet peppers, olives, corn, chicken bits, and coarsely crushed tortilla chips. Serve immediately with salsa or your favorite zesty dressing.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time
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