Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti
This salad is packed with vibrant flavors and textures, making it the perfect summer celebration salad.
SERVES 4–6
Chicken
- 1 lb (450 g) chicken breast, thinly sliced
- 2 Tbsp olive oil
- juice of 1 lime
- 1 tsp chili powder
- ½ tsp paprika
- 1 tsp granulated onion
- 1 tsp kosher salt
- 1 tsp coarse black pepper
Salad
- 6 cups mixed salad greens
- 1 cup cooked corn kernels (fresh or canned)
- 1 15½-oz (440-g) can black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 1 tomato, diced
- 1 ripe avocado, cubed
- ½ cup chopped fresh cilantro
- 2 Tbsp pickled jalapeño rings, chopped (optional but recommended)
- 2 cups tortilla chips, slightly crushed
Lime Dressing
- 4 Tbsp fresh lime juice
- 4 Tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp kosher salt
- ½ tsp coarse black pepper
Preheat your grill or grill pan over medium-high heat.
In a small bowl, combine all the chicken ingredients and mix well so that chicken is evenly coated in spices.
