Mexican Inspired Chicken Salad Recipes

Steps:

• Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
• In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
• Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
• Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
• Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
• Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

Steps:

• In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder. stir to blend all ingredients. cover and set aside.
• Wash chicken breasts, pat dry with paper towel.
• season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
• Heat oil in a large skillet on medium-high heat.
• once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
• remove chicken from skillet. cut into strips.
• Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.