Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 6 oz each)
  • 1 Tbsp Olive oil (for searing)
  • 1 tsp Chili powder (mild/medium)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Sea Salt & Black Pepper, to taste
  • 1/4 cup Fresh Lime Juice (approx. 2 limes)
  • 1/3 cup Extra Virgin Olive Oil (for dressing)
  • 1 tsp Honey or Agave Nectar
  • 1 medium Garlic clove, minced
  • 1/4 tsp Chipotle powder (or paprika)
  • Pinch Salt and Pepper (for dressing)
  • 1 large head Romaine lettuce, washed and chopped
  • 1 (15-oz) can Black beans, rinsed and drained
  • 1 cup Sweetcorn, frozen or canned (drained)
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Red onion, finely diced
  • 1 medium Large ripe avocado, diced
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Prepare the Chicken Rub: In a small bowl, combine the chili powder, cumin, oregano, salt, and pepper. Pat the chicken breasts dry and evenly coat all sides with the spice mixture.
  2. Whisk the Vinaigrette: In a jar or small bowl, combine the lime juice, olive oil, honey/agave, minced garlic, chipotle powder, salt, and pepper. Shake well or vigorously whisk until the mixture is emulsified and slightly thickened. Set aside.
  3. Prep the Vegetables: Wash and chop the romaine lettuce. Halve the cherry tomatoes. Dice the red onion and avocado. Rinse and drain the black beans and sweetcorn. Place all ingredients in a very large salad bowl, ready for assembly.
  4. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot pan.
  5. Cook and Rest: Sear the chicken for 5–6 minutes per side, depending on thickness, until cooked through. The internal temperature must reach 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5 minutes (crucial step for juiciness).
  6. Slice: Slice the rested chicken breasts into half-inch strips against the grain.
  7. Lightly Dress the Salad: Pour about half of the prepared vinaigrette over the salad components in the large bowl. Toss gently to coat everything.
  8. Plate and Serve: Divide the dressed salad amongst four serving bowls. Arrange the sliced chicken strips on top of the salad mixture. Drizzle the remaining vinaigrette over the chicken and top the entire bowl with the chopped fresh cilantro and diced avocado. Serve immediately.