In a bowl, combine all Chicken ingredients and marinate for at least 1 hour.
Prepare the Citrus Vinaigrette. Whisk together all Citrus Vinaigrette ingredients in a small bowl until emulsified.
Heat a cast iron skillet over medium-high heat. Add the marinated Chicken and cook until fully cooked, about 8-10 minutes. Rest for 5 minutes before slicing.
In the same skillet, add the Bell pepper and Red onion. Cook until softened and slightly charred, about 6-8 minutes.
In a large bowl, combine the Spring mix, Queso fresco, black beans, and grilled corn.
Add the cooked Chicken and sautéed Bell pepper and Red onion to the salad.
Pour the Citrus Vinaigrette over the salad and toss to combine.
Top with blue corn tortilla strips and serve immediately.
1/2 cup70 gBlack beans-heirloom variety, rinsed and drained
1/2 cup70 gGrilled corn kernels
1/4 cup30 gBlue corn tortilla strips
1/4 cup60 mLOrange juice-freshly squeezed
2 tbsp30 mLLime juice-freshly squeezed
2 tbsp30 mLOlive oil-extra virgin
1 tbsp15 mLHoney-local
1 tsp5 mLDijon mustard
1/4 tsp1.25 mLSalt-sea salt
Equipment
Cast iron skillet
Large bowl
Small bowl
Whisk
Instructions
In a bowl, combine all Chicken ingredients and marinate for at least 1 hour.
Prepare the Citrus Vinaigrette. Whisk together all Citrus Vinaigrette ingredients in a small bowl until emulsified.
Heat a cast iron skillet over medium-high heat. Add the marinated Chicken and cook until fully cooked, about 8-10 minutes. Rest for 5 minutes before slicing.
In the same skillet, add the Bell pepper and Red onion. Cook until softened and slightly charred, about 6-8 minutes.
In a large bowl, combine the Spring mix, Queso fresco, black beans, and grilled corn.
Add the cooked Chicken and sautéed Bell pepper and Red onion to the salad.
Pour the Citrus Vinaigrette over the salad and toss to combine.
Top with blue corn tortilla strips and serve immediately.
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