Ingredients
Scale
Salad Ingredients:
- 12oz chicken breasts, cut into strips
- 1/2 onion, thinly sliced
- 1 zucchini, cut into sticks or 1 bell pepper, sliced
- 1 Tablespoon canola or vegetable oil, divided
- 6 cups chopped romaine lettuce
- 1 tomato, cut into wedges
- 1/2 avocado, chopped
- garnish with cheese (Cotija or Pepperjack) if desired
For the marinade:
- juice of 1/2 lime
- 1–1/2 Tablespoons olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 jalapaeno, seeded and minced
- 2 Tablespoons chopped cilantro
For the Cilantro-Lime Vinaigrette:
- juice of 1/2 lime
- 1/4 cup cilantro
- 2 Tablespoons canola or vegetabke oil
- 1 Tablespoon red wine vinegar
- 1 garlic clove
- salt & pepper
Instructions
- Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 minutes.
- Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.
- Heat 1/2 Tablespoon oil in a large cast iron pot or skillet, or heavy-bottomed skillet on high. Remove garlic clove from chicken then carefully add in one layer on the bottom and cook for 1 minute undisturbed. Stir then saute until cooked through, about another minute or two. Remove chicken to a plate and set aside.
- Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini (or bell pepper, if using.) Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.
- Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicken. Drizzle with Cilantro-Lime Vinaigrette. Enjoy