Feisty Fiesta Chicken Salad

I didn’t know what to make the other day for dinner, but I knew I had romaine lettuce and chicken breasts to cook up, so I decided to go for a salad. I had some tortilla strips for salad toppings in my panty, so I decided to make a Mexican-inspired chicken salad. This is the delicious creation we ended up with. Enjoy!

Feisty Fiesta Chicken Salad

Prep time: 10-15 minutes
Cook time: 10-15 minutes
Serves: 2 as meal

2 chicken breasts, pounded thin or butterflied
Romaine lettuce (chopped)
Grape tomatoes (halved)
Cucumber (diced)
Avocado (diced; if you only use 1/2, save the half with the pit in a Ziploc bag in the fridge for later)
Tortilla strips (salad topping)
Fresh cilantro (chopped)
Chives (chopped)

Marinade
1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce

Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Salad Dressing
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
1/2 tsp ground cumin
Pinch chili powder
1 garlic clove (minced)
1/4 cup olive oil
1 tsp sugar or honey (optional)

 

Combine marinade ingredients, and marinate chicken (30 minutes to overnight).

Combine blackening seasoning ingredients. Remove chicken from marinade, rub with seasoning, and cook on medium heat in frying pan. Chicken should “blacken” as you cook.

Combine salad dressing ingredients in a small lidded container and shake to combine.

Toss lettuce, tomatoes, cucumber, avocado and salad dressing. Top with slices of cooked chicken, tortilla strips, cilantro, and chives.

feisty fiesta chicken salad

 

Original dressing recipe here.

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