Ingredients – Marinade & Chicken:
- 1 cup Fresh cilantro leaves & stems
- 4 cloves Garlic
- 3 Tablespoons Lime juice
- 2 Tablespoons Olive Oil
- 1 teaspoon Chili powder, ground cumin, onion powder
- ½ teaspoon Smoked paprika, salt, pepper, sugar
- ¼ teaspoon Cayenne pepper (optional)
- 1 pound Boneless chicken breasts (or 1 block of extra firm tofu)
Ingredients – Salad:
- 1 large head Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved or quartered
- 1 can Black beans, drained & rinsed
- 1 can or 1.5 cups Corn, drained & rinsed (fresh, frozen, or canned)
- ½ cup Sharp cheddar cheese, grated
- 2 Avocados, chopped
- 1-2 cups Tortilla chips, slightly crushed
Ingredients – Dressing:
- ¼ cup Ketchup
- ¼ cup Red wine vinegar
- 3 tablespoons Sugar
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- 1 tablespoon Reserved cilantro lime marinade
Directions – Marinade:
- Add all marinade ingredients to food processor. Pulse until finely chopped, scraping down sides several times. Remove & reserve 2 tablespoons for basting.
- Place marinade in a shallow dish or large freezer bag. Add chicken (or drained & diced tofu) and turn to coat. Marinate in refrigerator for 2-10 hours.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once hot, drain chicken from marinade, and add to skillet.
- Cook undisturbed for 3-4 minutes. Turn chicken over, cover, and reduce to medium heat. Cook for 4-6 more minutes or until chicken is fully cooked (internal temp of at least 165 degrees F.
- Remove chicken to cutting board and baste with reserved marinade.
Directions – Dressing:
- In a medium bowl, whisk together all of the dressing ingredients. Store in the refrigerator. Best if chilled at least 30
minutes before serving. May keep in airtight container up to 7 days.
NOTES: For more of a vinaigrette style dressing, you may substitute canola oil in place of the mayo and sour cream.
Directions – Salad:
- Slice or chop cooked chicken (or tofu).
- In a large bowl, add all of the salad ingredients and toss to combine.
- Add chicken (or tofu).
- Serve and drizzle individual servings with desired amount of dressing.
NOTES: Instead of making this into a salad, you could add the salad ingredients, chicken (or tofu), and dressing in hard taco shells or in tortillas and eat as tacos.
