i’m going to start with it says it feels like -20 right now and i never want to leave my big comfy chair. as i am positive no one else wants to leave their bed. that has absolutely nothing to do with this salad, forgive me. yesterday, i watched this video on ‘a cup of jo,’ and in turn made me want to cook up something fresh and healthy. my mother always says “only shop the perimeter of the store” and let’s be real, that usually doesn’t happen — but yesterday, i succeeded! as i am sure most of you do, i find it way harder to eat healthy in the winter when all i want is comfort food…hello french onion soup. i will say though, this salad was light but filling and the chicken is out. of. this. world.
adobo chicken salad with lime vinaigrette (serves 2)
for the chicken:
- 1/2 to 3/4 pound boneless, skinless chicken breasts or tenders
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons adobo sauce, from a can of chipotles in adobo (i used la morena – usually in the mexican section of your market; save one chipotle pepper and chop it)
- 1.5 tablespoons honey
- 1 tablespoon dijon mustard
- 2 tablespoons chopped fresh cilantro
- 2-3 garlic cloves, minced
for the vinaigrette:
- 1 lime, around 2 table spoons
- 1/4 teaspoon salt
- 1/4 cup of cilantro
- 1 clove of garlic
- 1/2 cup of olive oil
for the salad:
- 1.5 heads of lettuce (i used a mix of red leaf and romaine), rinsed and chopped
- 1 avocado, pitted and diced
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- handful of cherry tomatoes, chopped into quarters
- 4 green onions, sliced
- handful of cilantro, chopped
are we ready to rumble? add the chicken to a baking dish or ziploc bag and season with salt and pepper. then, add all ingredients to your dish or ziploc bag. toss so all of the chicken is evenly coated. marinate until you can’t wait any longer to start cooking. in theory, it would be great to let it sit for 2 hours or more, but who has that time at the end of the day? i marinated mine for about 45 minutes and it was still fab. when you are ready to cook the chicken, get out your non stick skillet and place it over a burner on medium-high with a small splash of olive oil. once its heated, add the chicken to the pan. cooking times will vary depending on the cut of chicken. breasts will take around 6 minutes per side with the pan covered. tenders will take 3-4 minutes per side, uncovered.
now let’s chat about the vinaigrette. put all ingredients into a food processor or jar and mix to combine. taste, then add more lime or oil if desired. that was hard.
to make the salads, add your lettuce to the bowl then top with even amounts of corn, beans, tomato, and avocado. sprinkle your chopped cilantro on top. add desired amount of chicken then top with green onions and dressing. pour glass of wine and serve!