This salad is a full meal in a bowl, bursting with flavour and stacked with fibre and protein to keep you full and satisfied, this one is definitely a favourite in our home.
Serves 4
Ingredients:
Peanut Lime Dressing
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Zest & juice of 2 limes
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1 tbsp roasted peanuts
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½ clove garlic
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1 tsp tamari (or soy sauce)
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1 tbsp peanut butter
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2 tsp brown sugar
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¼ cup olive (or avocado) oil
Salad
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Mexican chilli seasoning
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2 chicken breasts
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2 heads of romaine, washed and chopped
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2 cups mixed greens
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1 can black beans, drained and rinsed
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1 corn on the cob
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Avocado, sliced
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1/3 cup feta cheese
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Tortilla chips
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Optional: ¼ cup chopped dates
Instructions:
- Using a food processor (or magic bullet) puree the ingredients for the dressing until smooth. Set aside.
- Preheat a pan over medium heat and add 1-2 tbsp avocado oil (or other vegetable oil). Season the chicken breasts with Mexican chilli seasoning and add chicken to the hot pan. Cook approximately 4 minutes on each side.
- While the chicken is cooking, cook the corn on the cob (in the husk) by placing it in the microwave for 4 minutes. The husk should pull off clean. Remove the corn from the cob with a sharp knife.
- Assemble other salad ingredients and toss with dressing.
- Top salad with avocado, chips, and sliced blackened chicken.
