Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 1 cup corn kernels, fresh or frozen
  • 15 oz can black beans, rinsed and drained
  • 1 large red bell pepper, diced
  • 0.5 large red onion, finely minced
  • 1 cup cherry tomatoes, halved
  • 4 cups romaine lettuce, chopped
  • 0.5 cup Mexican crema
  • 2 large limes, juiced and zested
  • 1 cup fresh cilantro, finely chopped
  • 2 cloves garlic, grated
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Shred your 1.5 lbs of cooked chicken breast into long, thin strips.
  2. In a small bowl, whisk together 0.5 cup Mexican crema, the juice and zest of 2 limes, and 2 grated garlic cloves.
  3. Stir 1 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp chili powder into the crema.
  4. Toss the chicken with half of the dressing. Let it sit for 5 minutes while you chop the veggies to let the flavors sink in.
  5. If using fresh kernels, toss 1 cup in a hot pan for 5 minutes until golden and smelling like popcorn.
  6. Dice the red bell pepper and finely mince the 0.5 red onion. Halve your cherry tomatoes.
  7. In your large bowl, mix the marinated chicken, black beans, corn, peppers, and onions.
  8. Toss in the 4 cups of romaine lettuce.
  9. Pour the remaining dressing over the salad and add the 1 cup of cilantro.
  10. Add your 1 tsp sea salt and 0.5 tsp black pepper. Toss one last time until every leaf looks glossy and velvety.