Recipe by fellow Sisterhood Member, Sara of Cupcake Muffin.
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Ingredients
- 1 bag mixed greens
- avocado (or guacamole) for serving
- 1 lb chicken breasts - boneless, skinless (pounded to about 1/2 inch)
- salt + pepper
- 1 can black beans - drained and rinsed
- 2/3 cup corn - frozen - thawed and rinsed
- olive oil
- juice of 1 lime
- 1 green onion - thinly sliced
- generous pinch of ground cumin
- 1/4 cup olive oil
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tsp honey
- juice of 2 limes
- pinch of salt
Ingredients
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Instructions
- Preheat broiler and line a baking sheet with foil. Place the chicken on the baking sheet and season with salt and pepper. Broil on each side for 3-5 minutes, until nicely browned and cooked through. Transfer to a cutting board and let rest about 5 minutes, tented with foil. Then slice into bite-sized pieces.
- Meanwhile, combine the beans and corn with a generous drizzle of olive oil, the lime juice, the green onion, and a generous pinch of cumin. Season with salt. Stir will and then taste and adjust seasonings. Set aside.
- Make the dressing: combine the 1/2 cup + 2 tbsp olive oil, dijon, honey, lime juice, and salt in a jar with a tightly fitting lid. Screw on the lid and shake well to combine.
- To serve, toss a few big handfuls of salad greens with about half the dressing, adding more as desired. Divide among plates, then top with chicken and bean-corn salad. Finally, top with a small scoop of guacamole or a few slices of avocado.
I’m wondering how much lime juice is right for this recipe, as it says juice of 1 then juice of 2 later on? Don’t want to add too much!
Hi there! Sara, the creator of this recipe, recommends using the juice of 1 lime for the bean and corn mixture. Then use the juice of 2 limes for the dressing. So, three limes total! 🙂
Delicious lunch! We did marinate and barbecue the chicken. We also emulsified the dressing which made it thick and creamy! We will definitely make this again!
I would like to suggest that measurements or weight be used when writing recipes. I have many recipes that call for a can or 19 oz of an ingredient. Many companies are changing the size of the cans and you cannot purchase the required size any more. I have the same issue with fruit and vegetables. A recipe calls for an avocado. We get them here about the size of a baseball. In Hawaii they can be the size of a football. How much do you need for Avocado pudding? I do realize this particular recipe doesn’t require close measuring but at times I find it hard to gauge what I should have. Thank you
Thank you so much for your suggestion! I have passed your feedback onto the rest of the team to consider for future recipes. We appreciate you sharing this! 🙂