Chili Lime Chicken Salad

Instructions

1. Step 1

   Combine the chicken with 1 tbsp (15 ml) olive oil, 2 tbsp (30 ml) lime juice, 1 ½ tsp (4 gr) chili powder, 1 tsp cumin, the garlic, ½ tsp (3 gr) salt, and the black pepper. Cover and refrigerate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 gr Chicken Breast, 4.0 gr Chili Powder, 6.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Lime Juice, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Whisk the remaining 2 tbsp (30 ml) lime juice, 30 ml olive oil, ¾ tsp (2 gr) chili powder, ½ tsp (1 gr) cumin, and ½ tsp (3 gr) salt with the honey until blended. Set the dressing aside.

   Ingredients used: 2.0 gr Chili Powder, 1.0 gr Ground Cumin, 15.0 gr Honey, 30.0 ml Lime Juice, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: small bowl, whisk

3. Step 3

   Heat a skillet over medium heat. Add the marinated chicken and cook, turning once, until browned and the thickest part reaches 74°C, about 10 to 14 minutes total.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

4. Step 4

   Transfer the chicken to a clean cutting board, rest for 5 minutes, then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: cutting board, knife

5. Step 5

   Combine the romaine, corn, black beans, tomato, avocado, red onion, and cilantro in a large salad bowl.

   Ingredients used: 200.0 gr Avocado, 200.0 gr Black Bean, 20.0 gr Cilantro, 165.0 gr Corn, 80.0 gr Red Onion, 300.0 gr Romaine Lettuce, 200.0 gr Tomato

   Cookware: Large salad bowl

6. Step 6

   Toss the salad with the prepared dressing. Divide among plates, top with the sliced chicken, and serve promptly.

   Cookware: Large salad bowl