4cupspacked romaine lettuce or 1 large headchopped
8oz black beansone can, rinsed and drained
8oz cornone can, rinsed and drained
1red onionthinly sliced
1limejuiced and zest
kosher salt and ground black pepperto taste
Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
While the chicken cools, add all the salad ingredients to a bowl.
Top with juicy chicken and drizzle the dressing over.
Toss to combine then serve. Enjoy!
Chicken: using lean chicken breast is ideal, but you may use boneless chicken thighs. Want to sway the chicken with salmon or shrimp go right ahead.
Lettuce: we used romaine but you can use head lettuce or a combination of greens.