Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins
1 ½lbschicken breast, grilled and sliced
1ptcherry tomatoes, halved
16ozfresh lettuce of choice
1can specialty Mexican black beans, drained
1can whole kernel corn, drained
1red bell pepper, core removed and sliced
1yellow bell pepper, core removed and sliced
1onion, peeled and sliced
½cupshredded Mexican style cheese
2avocados, peeled, pitted and chopped
1
Heat 1-2 tbsp of vegetable oil in a skillet over medium high heat. Pat corn and black beans dry with a paper towel, then toss together in the preheated skillet. Cool for 5 minutes without touching, or until the corn has charred slightly. Remove from the skillet and set aside.
2
Return the skillet to heat and add onions and peppers and additional vegetable oil (if needed) and repeat the process from step 1, stirring only occasionally so that the onions and peppers char in places. Cook for 5-7 minutes or until desired level of doneness. Remove from heat.
3
Assemble salad in a large bowl starting with lettuce, then adding tomatoes, chopped avocado, black bean/corn mixture, onion/pepper mixture, grilled chicken slices and shredded cheese.
4
Top with desired dressing, such avocado ranch or cilantro lime, and serve immediately.
Ingredients
1 ½lbschicken breast, grilled and sliced
1ptcherry tomatoes, halved
16ozfresh lettuce of choice
1can specialty Mexican black beans, drained
1can whole kernel corn, drained
1red bell pepper, core removed and sliced
1yellow bell pepper, core removed and sliced
1onion, peeled and sliced
½cupshredded Mexican style cheese
2avocados, peeled, pitted and chopped
Directions
1
Heat 1-2 tbsp of vegetable oil in a skillet over medium high heat. Pat corn and black beans dry with a paper towel, then toss together in the preheated skillet. Cool for 5 minutes without touching, or until the corn has charred slightly. Remove from the skillet and set aside.
2
Return the skillet to heat and add onions and peppers and additional vegetable oil (if needed) and repeat the process from step 1, stirring only occasionally so that the onions and peppers char in places. Cook for 5-7 minutes or until desired level of doneness. Remove from heat.
3
Assemble salad in a large bowl starting with lettuce, then adding tomatoes, chopped avocado, black bean/corn mixture, onion/pepper mixture, grilled chicken slices and shredded cheese.
4
Top with desired dressing, such avocado ranch or cilantro lime, and serve immediately.
