In a small bowl, combine chipotle chili powder,
1/2 tablespoon olive oil, lime zest, and large
pinch of salt. Rub the mixture onto the chicken
breasts, coating well on all sides.
In a large pan, over medium heat, warm the
olive oil. Once hot, add ¾ the red onion, and
cook until softened, approximately 5 minutes.
Add the cumin, oregano, and beans, and cook for
another 1-2 minutes, until fragrant. Season
with salt and pepper, to taste, and set aside.
Wipe the skillet clean.
Add an additional ½ tablespoon olive oil to the
now clean skillet. Heat over medium heat. Add
the chicken and cook for 4-5 minutes per side,
until cooked through. Remove to a plate, cover
with foil, and let rest 5 minutes.
Vinaigrette-
Whisk together the juice from 3 of the lime
quarters, 2 tablespoons olive oil, and half the
cilantro. Season with salt and pepper, to taste.
Pico de Gallo-
Toss together the tomatoes, jalapeno, remaining
red onion, remaining cilantro, and the juice
from the remaining lime quarter. Season with
salt and pepper, to taste.
Chop the romaine heart, thinly slice the
avocado, and thinly slice the chicken breasts
against the grain.
Assemble the salad by plating the romaine,
topping with the sliced chicken, black bean
mixture, avocado slices, and pico de gallo.
Drizzle with vinaigrette.
Originally Submitted
12/30/2015
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