You couldn’t ask for a more interesting combination of tastes and textures than what you will find in this salad. The chicken has a smoky heat. The crunch of romaine lettuce pairs nicely with corn, black beans, peppers, tomatoes and onions.

There is even the yielding smoothness of avocado to provide a cooling counterpoint to the spices. The refreshing mango-based dressing is unlike any other type of dressing you have tried. It has just enough spice to be interesting and you can modify the spiciness to suit your taste.

Give this salad a try the next time you cannot think of something good for dinner and you are tired of “the same old thing.” It is a complete meal in a bowl.

 

INGREDIENTS

2-3 chicken breasts pounded thin (1 pound)

For the Chipotle Chicken Rub

2 tablespoons olive oil

1 teaspoon chipotle chili powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon lime juice

 

For the Salad

1 large head romaine lettuce, chopped (about 8 cups)

Fresh corn kernels from 1 ear of sweet corn

1/2 cup grape tomatoes, halved

3/4 cup black beans, drained and rinsed

1/2 cucumber peeled, quartered, chopped

1 red bell pepper, chopped

1 avocado, sliced or chopped

1/4 red onion, thinly sliced

Toppings:

1/2 cup roasted, salted and shelled sunflower seeds

3/4 cup shredded Monterrey Jack cheese

Tortilla strips, or bacon (I prefer tortilla strips)

For the Honey-Lime-Mango Dressing

1 1/4 cups chopped ripe mango (1 large mango)

1/3 cup canola oil

2 tablespoons honey

1 tablespoon cider vinegar

2 tablespoons lime juice

1/2 jalapeno seeded, deveined, roughly chopped

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon pepper

 

DIRECTIONS

For the Chicken

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours, and then bring to room temperature before cooking.

COOKING DIRECTIONS

Stovetop: Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Grill: Grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (an inserted thermometer should read 165 degrees F). Remove chicken from grill and let rest 5 minutes before slicing.

For the Dressing

Add all of the ingredients to your blender except the canola oil and chop, then puree until smooth. Blend in canola oil. Taste and add additional jalapeno for spicier, more honey for sweeter, and/or more lime juice for a tangier dressing. Chill.

To Assemble

Toss the chicken, salad Ingredients, cheese and sunflower seeds together in a large bowl. Garnish individual servings with tortilla strips, or bacon, and drizzle with dressing.

 

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Quick Tip:  If you would like a creamier dressing, you can add 1-2 tablespoons mayonnaise during blending.

Recipe and photo courtesy of Jen at carlsbadcravings.com