Mexican Chicken Salad

Directions

Directions: 1. For dressing: In a medium bowl, combine juice, zest, garlic, chili powder, salt, pepper and cumin. Slowly whisk in oil until dressing comes together and thickens slightly. Set aside. 2. For Salad: Prepare a medium grill or preheat broiler. Season chicken breast with salt and pepper and grill 10 to 15 minutes, or until cooked through, turning once halfway through cooking time. Let chicken cool to room temperature, and then thinly slice on the diagonal. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating.) Once you have cooked omelets, keep them warm in a 200°F oven while you prepare the remaining ones.

Ingredients

• Dressing:
• 2 tablespoons fresh lime juice (about 2 small limes)
• 1 teaspoon grated lime zest (about 1 small lime)
• 1 teaspoon chopped garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/3 cup extra-virgin olive oil
• Salad:
• 1 large boneless skinless chicken breast (about 10 ounces)
• salt and freshly ground black pepper
• 1 1/2 teaspoons olive oil
• 8 cups mixed greens (about 5 ounces)
• 1/2 cup red bell pepper, roughly chopped (about 1/2 pepper)
• 1/2 cup canned black beans, drained and rinsed
• 1/3 cup red onion, finely chopped (about 1/2 small onion)
• 1/3 cup fresh cilantro, chopped
• 1 Haas avocado
• 2 tablespoons fresh lime juice (about 2 small limes)
• 1/3 cup fresh tomato, coarsely chopped (about 1 small tomato)
• Lime wedges for garnish (optional)

Parsed from recipe text (no separate ingredient records).