1½poundsboneless, skinless chicken breastscut into bite-size pieces
½tablespoonchipotle chili powder(can sub regular chili powder)
1teaspoonground cumin
½teaspoondried oregano
1teaspoonkosher salt
¼teaspoonground black pepper
2clovesgarlicminced
2tablespoonsapple cider vinegar
3tablespoonsolive oildivided
For the Fajita Vegetables
1tablespoonolive oil
2bell peppersany color; sliced
½red onionsliced
¼teaspoondried oregano
½teaspoonkosher salt
For the Beans
14.5ouncescanned black beansdrained (1 can)
½teaspoonchipotle chili powder
½teaspoonground cumin
1tablespoonfresh lime juicefrom ½ lime
For the Dressing
¼cupolive oil
3tablespoonsred wine vinegar
½teaspoonground cumin
¼teaspoonchipotle chili powder
1clovegarlicminced
1tablespoonhoney
1pinchkosher salt and freshly ground black pepper
For Assembly
8heaping cupsmixed greens
1-2earsfresh cornsliced off the cob
Salsaoptional
Sour creamoptional
Monterey jack cheeseoptional
Guacamoleoptional
Pico de gallooptional
Instructions
Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
1½ pounds boneless, skinless chicken breasts, ½ tablespoon chipotle chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic, 2 tablespoons apple cider vinegar, 3 tablespoons olive oil
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
1 tablespoon olive oil, 2 bell peppers, ½ red onion, ¼ teaspoon dried oregano, ½ teaspoon kosher salt
Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
14.5 ounces canned black beans, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, 1 tablespoon fresh lime juice
Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
¼ cup olive oil, 3 tablespoons red wine vinegar, ½ teaspoon ground cumin, ¼ teaspoon chipotle chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, corn, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
8 heaping cups mixed greens, 1-2 ears fresh corn, Salsa, Sour cream, Monterey jack cheese, Pico de gallo, Guacamole
Video
Notes
Marinate for at least 30 minutes or as long as overnight.
When we have extra time, we like to grill the corn for extra smoky flavor and lovely texture.
You can also grill or bake the chicken. Cook them whole if so and you can check the doneness with a meat thermometer - if it read at least 165°F - the chicken is good to eat!
The fajita veggies, black beans, and fixings are all optional components of the salad. Feel free to leave out or add in your favorite fixings to make it your own!
Serve with lime wedges for a zesty spritz.
Nutritional information does not include optional ingredients.
Storage: Store Mexican chicken salad in an airtight container in the refrigerator for up to 2 days.