1 1/2poundschicken breastscut into bite size pieces
1/2tablespoonchipotle chili powdersub regular chili powder
2tablespoonsapple cider vinegarsub any vinegar
1/2large or 1 small red onionsliced
1/2chipotle chili powdersub regular chili powder
Juice of 1/2 lime
3tablespoonsred wine vinegar
1/4teaspoonchipotle chili powdersub regular chili powder
Pinchof salt and pepper
Salad base and fixings:
8heaping cups mixed greens
Monterrey jack cheese
pico de gallo
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.
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.
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.
Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
Marinate for at least 30 minutes or as long as overnight.
If you have the time, you can grill the corn for and 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!