Chicken Taco Salad with Cilantro-Lime Vinaigrette

Instructions

Heat a heavy 12-inch skillet or grill pan over medium-high heat.

In a mixing bowl, combine 1 1/2 pounds chicken tenders with 1 tablespoon olive oil, 1/4 cup lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Use tongs to toss until well-coated.

Cook chicken in the skillet for about 4 to 6 minutes per side, until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.

Make the dressing by placing 2 cups fresh cilantro leaves into a food processor or blender. Add in 1 cup extra virgin olive oil, 1/4 cup lime juice, 1/4 cup red wine vinegar, and 1/4 teaspoon salt. Blend until smooth, about 1 minute.

Rinse and dry 8 cups spring mix salad greensand place into a large serving bowl. Rinse and drain 1 (15.5 ounce can) red kidney beans. Thaw 1 cup frozen corn. Dice 1/2 medium red onion. Drain 1 (2.25 ounce can) sliced black olives. Dice 2 medium roma tomatoes, and slice 1 medium avocado.

Arrange toppings on the salad along with the chicken tenders. Drizzle with dressing just before serving.

Main Dish