Description
A Southwestern tangy salad that happens to be my absolute favorite.
Ingredients
- 4 skinless, boneless chicken breasts
- ½ cup teriyaki marinade
- ¼ cup chopped fresh cilantro
- 2 tablespoons peanut butter
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon lime zest
- ½ cup olive oil
- 1 teaspoon freshly ground black pepper
- 3 (5 inch) corn tortillas, cut into strips
- 2 teaspoons olive oil, or to taste
- 2 tablespoons olive oil
- 1 (16 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed
- 1 head romaine lettuce, chopped
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
- Combine cilantro
- peanut butter
- red wine vinegar
- lime juice
- brown sugar
- garlic
- sesame oil
- and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
- Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
- Bake in the preheated oven until crispy
- 5 to 10 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned
- 7 to 10 minutes per side. Cool until easily handled
- about 5 minutes. Slice into thin strips.
- Toss corn
- black beans
- and romaine lettuce together in a large bowl. Top with Monterey Jack cheese
- chicken
- and tortilla strips. Pour dressing over salad.
Prep Time: 30 mins
Cook Time: 19 mins
Total Time: 1 hr 54 mins
Servings: 4