Chili Lime Southwestern Chicken Salad

Ingredients

  • 4 skinless, boneless chicken thighs
  • 2 tablespoons olive oil
  • 1/3 cup lime juice
  • 4 tablespoons coriander or flat-leaf parsley, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • 1/2 - 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 cup plain greek yogurt or sour cream
  • 4 cups lettuce leaves, washed and dried
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and sliced
  • 1 cup black beans, rinsed and drained
  • 1 cup corn

Method

  1. Whisk olive oil, lime juice, coriander, garlic, brown sugar, chili flakes, cumin and salt (or process together in a small blender)
  2. Pour half the marinade into a shallow dish, add chicken, and marinate (for 2 hours if time allows)
  3. Mix the remaining marinade with the yogurt to make a dressing; refrigerate until needed
  4. Heat 1 teaspoon of oil in a skillet over medium-high heat
  5. Cook chicken until golden and cooked through; set aside to rest
  6. Prepare four salad plate/shallow bowls with lettuce, tomato, avocado, black beans and corn
  7. Slice chicken into thick trips; strew on salad
  8. Drizzle with creamy dressing

Notes

Can add cooked rice; can heat rice, beans and corn