Mexican Chicken Salad

Ingredients

Instructions

1. 1

   SEASON THE CHICKEN: Pat the chicken breasts dry. In a small bowl, mix together the chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over both sides of the chicken breasts, pressing it in to adhere.

2. 2

   GRILL THE CHICKEN: Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side without moving it, until the internal temperature reaches 165°F and you see nice char marks. Transfer to a cutting board, let rest for 5 minutes (this keeps the juices inside), then slice against the grain into strips.

3. 3

   MAKE THE CILANTRO LIME DRESSING: In a blender or food processor, combine the sour cream, fresh lime juice, and cilantro. Blend until smooth and pale green. Add a pinch of salt to taste. The dressing should be creamy and tangy with a bright cilantro flavor. Thin with 1-2 tablespoons of water if needed.

4. 4

   BUILD THE SALAD BASE: Divide the chopped romaine lettuce among 4 large bowls or plates. Arrange the black beans, corn, halved cherry tomatoes, and diced red onion in sections over the lettuce, keeping each ingredient separate for a beautiful presentation.

5. 5

   ADD THE TOPPINGS: Arrange the warm sliced chicken on top of each salad. Add the diced avocado alongside the chicken. The warm chicken against the cool vegetables creates a nice contrast.

6. 6

   DRESS AND SERVE: Drizzle the cilantro lime dressing generously over each salad. Serve immediately with extra dressing on the side. Optional garnishes: tortilla strips, extra lime wedges, or a sprinkle of cotija cheese.