Loaded Chicken Salad (Print Version)
# Ingredients:
01 -
1 avocado, diced.
02 -
1 ear of corn or 1 cup of frozen corn kernels.
03 -
6 cups chopped romaine lettuce.
04 -
1/2 cup diced red onion.
05 -
1 can of black beans, rinsed and drained.
06 -
1 1/2 pounds of chicken thighs, trimmed and cleaned.
07 -
3 tablespoons olive oil, split into portions.
08 -
4 ounces of crunchy tortilla chips.
09 -
1/3 cup chopped cilantro.
10 -
3/4 cup salsa, fresh if possible.
11 -
1 cup shredded cheese of your choice.
12 -
1/2 cup sour cream.
13 -
2 tablespoons lime juice.
14 -
1 teaspoon black pepper.
15 -
4 teaspoons chili powder, split into portions.
16 -
2 teaspoons minced garlic.
17 -
2 teaspoons ground cumin.
18 -
1 1/2 teaspoons salt.
19 -
1 1/2 cups grape tomatoes, cut in half.
20 -
Mexican-style hot sauce, as much as you want.
# Instructions:
01 -
Combine lime juice, 2 spoonfuls of oil, 3 teaspoons chili powder, cumin, garlic, salt, and pepper in a bowl to make the marinade.
02 -
Coat the chicken with the marinade and refrigerate for 1 to 24 hours.
03 -
Warm up a skillet on medium-high heat.
04 -
Cook the chicken for about 6 minutes on each side. Let it rest for 5 minutes before cutting it up.
05 -
Wash the skillet once the chicken is done cooking.
06 -
Using the leftover oil, quickly sauté the corn for a couple of minutes.
07 -
Stir in the black beans, salsa, and the leftover chili powder. Cook for another 2 minutes, then toss in cilantro.
08 -
Layer lettuce, chicken, tortilla chips, shredded cheese, grape tomatoes, avocado, red onion, and sour cream. Add as much hot sauce as you like.
# Notes:
01 -
A cast iron skillet gives better browning results.
02 -
You can prepare everything beforehand, but wait to assemble until serving.