Ingredients
Scale
- 4 boneless, skinless organic chicken breasts
- 1 tablespoon organic olive oil
- 1 pound mixed baby greens
- 3 ears corn, shucked and grilled or boiled
- 1 1/2 cups diced tomatoes
- 1/2 cup chopped roasted red bell pepper (you can make your own, or use from a jar)
- 1 cups grated jack cheese
- 1 can organic black beans, drained and rinsed
- 3/4 cup toasted salted pumpkin seeds
- 1 cup tortilla strips (optional)
- Chipotle-Lime Vinaigrette
Instructions
- Brush olive oil on both sides of chicken breast. Season with kosher salt and freshly ground pepper.
- Heat grill pan or skillet, cook chicken for 5 to 8 minutes and flip to other side, continue to cook an additional 5 minutes, until chicken is cooked through. Remove chicken, let cook, then slice or julienne.
- Cut off the corn kernels from the cooked cobs. Discard the cobs and scoop the kernels into a large bowl.
- In the same large bowl, add the tomatoes, mixed baby greens, cheese, black beans, and red bell pepper. Drizzle some of the vinaigrette over the salad and toss gently to lightly coat the ingredients.
- Top salad with chicken, pumpkin seeds, and tortilla chips if using. Serve vinaigrette along side of the salad.
Notes
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