Ingredients
Gathering the ingredients for this salad is like assembling a palette of colors for a masterpiece. You’ll need chicken breasts, seasoned with a blend of Tex-Mex spices that bring warmth and depth. Fresh romaine lettuce provides a crisp foundation, while cherry tomatoes add a burst of sweetness. Canned black beans bring a hearty element, and corn kernels offer a touch of sweetness that balances the heat. Don’t forget the red bell pepper, diced finely for a pop of color and crunch.
Avocado slices add a creamy richness, and for a touch of zest, a squeeze of lime juice ties everything together. Cilantro, fresh and fragrant, is the final touch, a nod to the vibrant flavors of Tex-Mex cuisine. Each ingredient plays its part, much like each member of our family at the dining table, contributing to the whole.
Instructions
Begin by marinating the chicken breasts in a blend of cumin, chili powder, paprika, garlic powder, salt, and a drizzle of olive oil. Let the chicken soak up these flavors for at least 30 minutes. As the chicken marinates, you can almost hear Mama Lou’s voice, reminding us of the importance of patience in the kitchen.
Next, grill the chicken until it’s cooked through and has those beautiful char marks that signal it’s ready. As the chicken rests, chop the romaine lettuce into bite-sized pieces, and halve the cherry tomatoes. Rinse the black beans and corn kernels, ensuring they’re ready to join the mix. Dice the red bell pepper, and slice the avocado just before serving to keep it fresh.
Combine all the vegetables in a large bowl, and add the black beans and corn. Slice the chicken into thin strips and lay them gently atop the salad. Squeeze fresh lime juice over the entire dish, embracing the vibrant acidity that ties everything together. Finish with a sprinkle of chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International