Chili-Lime Southwest Chicken Salad

Name: Chili-Lime Southwest Chicken Salad
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb boneless chicken thighs; 3 limes; ½ bunch cilantro, chopped; 2 garlic cloves, grated; 3 romaine hearts, chopped; 1 pint grape tomatoes, halved; 2 avocados, sliced; 15 oz can black beans, rinsed; 1½ cups frozen corn; ¼ cup Greek yogurt; 2 handfuls tortilla chips, crushed; 4 tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder; ¼ tsp red pepper flakes; 1 tsp brown sugar; 1 tsp salt

LunchTex-Mex30 minServes 4725 kcal48 g protein

Juicy chili-lime chicken thighs over romaine with black beans, charred corn, tomatoes and avocado, finished with a creamy cilantro-lime dressing and crunchy tortilla chips.

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Ingredients

1½ lb boneless chicken thighs
3 limes
½ bunch cilantro, chopped
2 garlic cloves, grated
3 romaine hearts, chopped
1 pint grape tomatoes, halved
2 avocados, sliced
15 oz can black beans, rinsed
1½ cups frozen corn
¼ cup Greek yogurt
2 handfuls tortilla chips, crushed

From your pantry: 4 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, ¼ tsp red pepper flakes, 1 tsp brown sugar, 1 tsp salt.

Instructions

Whisk 3 tbsp oil, the juice of 3 limes, the cilantro, garlic, cumin, chili powder, pepper flakes, sugar and salt. Pour half over the chicken and let it sit 15 minutes. Stir the yogurt into the other half for the dressing.
Heat a large skillet over high heat with 1 tsp oil. Add the frozen corn and leave it until charred in spots, 4 to 5 minutes, stirring once. Move to a plate.
Add the remaining oil and cook the chicken over medium-high heat until browned and 175°F inside, 5 to 6 minutes per side. Rest 5 minutes and slice.
Pile the romaine on plates and top with the beans, corn, tomatoes, avocado and chicken.
Drizzle with the creamy lime dressing and scatter the crushed chips on top.

Tip: Rinse canned beans well and dry the tomatoes after halving them so the salad doesn't get watery.