Southwest Chicken Salad

Anyone craving some healthy food after the Easter and Passover holidays?  I personally ate waaaaaaaay too much.  I enjoyed some really good food which was nice, but I think I also gained five pounds which is not so nice!

Whenever I am feeling like I need to reign in my calorie intake I turn to salads.  They are filling and packed with healthy veggies and proteins.  I have dozens and dozens of terrific salad recipes that I would love to share.  This is one of my all time favorites.  It is colorful,  filling and full of flavor.  It is perfect as a main course salad for lunch or dinner.

Prep Time: 10 Minutes
Cook Time: 15 – 20 Minutes
Yield: 4 servings

4 pieces of chicken breast
2 cloves garlic, chopped
2 juicy limes, plus zest of half a lime
4 tablespoons fresh cilantro, finely chopped
3 tablespoons olive oil, plus additional for spraying
1 teaspoon honey
1 (5 ounce) box of mixed salad greens
1 (15 ounce) can of black beans, rinsed and drained
1 cup frozen corn kernels, defrosted
1 pint grape tomatoes, cut in halves
4 scallions, chopped
1 haas avocado, pit removed and quartered
4 multi-grain tortillas
Kosher salt and freshly ground black pepper

Combine garlic, juice of one lime, 1 tablespoon olive oil, 2 tablespoons of chopped cilantro in a bowl.  Add ½ teaspoon salt and cracked pepper.  Mix well and add chicken.  Marinate 5 to 10 minutes.

Heat a grill pan over medium heat and place chicken on the grill.  Cook the chicken until done – about  seven minutes each side depending on thickness.  Be sure chicken is cooked through and the juices run clear when you cut into it.  Allow to cool for 5 minutes and then slice the chicken on the diagonal to make chicken strips.

While the chicken is cooking combine the juice of 1 juicy lime, the zest of half the lime, 2 tablespoons cilantro, 1 teaspoon of honey, ½ teaspoon of salt and a few grinds of pepper.  Whisk in 2 tablespoons of olive oil.

Spray the tortillas with olive oil (or brush lightly) and sprinkle with salt.  Add to grill pan and cook until crispy on both sides, turning once.  Cut into 4 wedges per tortilla.

While tortillas are cooking, arrange lettuce on a large platter.  Add the tomatoes, scallions and sprinkle the beans and corn on the salad.   Add the chicken and top with avocado, tortilla wedges and dressing.  Very pretty presentation!