Southwest Chicken Salad

Ingredients

• 2 large chicken breasts (1 lb (450g))
• 2 tablespoons frying oil
• 2 tablespoons homemade Fajita seasoning
• 1 tablespoon lime juice
• salt and pepper (to taste)
• 1 head baby romaine lettuce
• 1/2 (14-oz/400ml) can kidney beans, or black beans
• 1/2 (14-oz/400ml) can corn
• 10 cherry tomatoes
• 1/2 avocado
• 1/2 avocado
• a handful of cilantro (20g)
• 3 tablespoons lime juice
• 1/4 cup yogurt
• 1/4 cup water
• 1 clove garlic
• 2 tablespoons olive oil
• salt and pepper (to taste)

Instructions

1. 1

   --- Make the dressing: ---

2. 2

   Add all the ingredients for the dressing to a food processor or blender.

3. 3

   Mix until smooth. Season with salt and pepper, to taste.

4. 4

   --- Make the salad: ---

5. 5

   Combine 1 tablespoon of oil with spices. Cut chicken breasts into 1-inch (2.5cm) strips. Toss the chicken with the spices and oil until coated on all sides. Season with salt and pepper.

6. 6

   Heat the remaining 1 tablespoon of oil in a large frying pan. When hot, add the chicken strips in a single layer. Cook over high heat for about 1-2 minutes or until browned (don't stir the chicken). Turn on the other side and cook, stirring from time to time, until the chicken is cooked through.

7. 7

   Take the pan off the heat and stir in the lime juice.

8. 8

   Cut cherry tomatoes in half. Cut avocado in half, remove the pit, and scoop out the flesh using a spoon. Cut one half of the avocado into slices, reserve the other half for the dressing. Drain the corn and beans. Rinse the beans with water.

9. 9

   Assemble the salad: place all the ingredients for the salad in a shallow bowl (divide them between two bowls): cooked chicken, cherry tomatoes, avocado slices, lettuce, beans, and corn. Pour the dressing over the salad.

10. 10

    Enjoy!