Chipotle Chicken Salad

Preparation Time 20 minutes

Cooking Time 20 minutes

Serves 3 to 4

Ingredients

• Red Kidney Beans drained, 1 Can or about 1-1/2 cups

• Boneless and Skinless Chicken Thighs 2 to 3, sliced into strips

• Red Bell Pepper, thinly sliced 1/2 cup

• Onions, thinly sliced 1/2 cup

• Sweet Corn Kernels 3/4 cup or 1 Roasted Corn on Cob

• Avocado medium sized, 1 cut into small chunks

• Cherry Tomatoes, cut into halves 1/2 cup

• Cilantro, finely chopped about 1/4 cup

• Queso Fresco or Feta Cheese 1/4 cup

• Romaine Lettuce, thinly chopped, about 3 to 4 cups

• Taco Seasoning 2 tbsp

• Salt to taste

• Pepper to taste

• Oil for cooking Chicken and Fajita

For the Dressing

• Lemon Juice, 1/4 cup

• Olive Oil 1 tbsp

• Cumin Powder 1 tbsp

• Garlic Powder 1/2 tsp

• Salt to taste

• Sugar 1 tsp

• Paprika 1/2 tsp

• Oregano 1/2 tsp

Method

1. In a medium sized skillet, heat about 1 tbsp of oil and add the sliced chicken pieces along with some taco seasoning.

2. Sear the chicken strips, until cooked and nicely caramelized on the edges. Sprinkle some salt and adjust seasoning. Keep them aside.

3. In the same skillet, heat about 1 tbsp of oil. Toss the onion and bell pepper slices, until onions are translucent and begin to caramelize. Season with taco seasoning and salt as needed.

4. Strain the water of the kidney beans; run under cold water to rinse well and let it drain completely.

5. I prefer using fresh roasted corn on the cob! Hold the corn upright in a bowl, cut the kernels off the cob in strips.

6. In small bowl, whisk all the ingredients for the dressing and adjust seasoning.

7. In a salad bowl, add the lettuce, kidney beans, cherry tomatoes, fajita, chicken, corn, avocado and cilantro. Drizzle the salad dressing and toss the salad.

8. Garnish with some feta or queso fresco.

Notes:

• For easy and quick preparation, you can use frozen sweet corn kernels, which are thawed in warm water and strained.

• I like to toss the avocado pieces while mixing the salad and dressing, as it gives a smooth silky texture to the salad. If you prefer, you can toss the avocado chunks right at the end, after the salad is tossed with the dressing.