6cupsromaine lettuce leavesrinsed, dried, and chopped
1cupcorndrained and rinsed
1cupblack beansdrained and rinsed
1fresh mangopeeled and chopped
.33cupthinly sliced red onion
2tablespoonschopped cilantro
2teaspoonscumin
1teaspoonchili powder
Creamy Cilantro-Lime Dressing
1.75cupsfresh cilantroone large bunch
0.5cupmayonnaise
.25cupolive oilor avocado oil
2tablespoonsfresh lime juiceone large or two small
2large clovesgarlic
1teaspoonapple cider vinegar
1teaspoonhoneyoptional
Instructions
Prepare the Dressing
Place the salad dressing ingredients into the bowl of a food processor, or in a blender. Pulse until smooth and completely combined. Pour into an airtight container and refrigerate until ready to serve.
Cook the Chicken
Place chicken breast between two sheets of plastic wrap and pound just enough to even out the thickness. Sprinkle both sides with spice mixture.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are cooked through and no longer pink in the center, about 6 to 7 minutes per side.
Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.
Assemble the Salad
In a large salad bowl, arrange the chopped romaine lettuce as the base. Top with corn kernels, black beans, red onion strips, and diced mango (or avocado). Place the sliced chicken on top.
Drizzle the creamy dressing over the salad just before serving or serve it on the side. Garnish with additional chopped cilantro.
Notes
Substitute mixed greens (arugula, spinach, lettuce) for the romaine.
Add a half-cup of shredded cheddar cheese or crumbled cotija cheese.
Add one-cup of crushed tortilla chips or tortilla strips over the top of the salad just before serving.
Substitute 2 cups leftover cooked chicken.
Substitute sliced green onion for the red onions if you prefer less bite.
Add diced red or green pepper.
Check original post for complete list of variations.
Substitute the chicken with grilled shrimp, steak strips, tofu, or even roasted fresh vegetables for a vegetarian option.
For meal prep: Prepare the salad components separately and assemble them just before serving to keep everything fresh. Store the dressing separately and add it when you’re ready to eat.
Leftover salad made with romaine lettuce can be stored in an airtight container in the refrigerator for up to 2-3 days. It is best to store the dressing separately to prevent the salad from becoming soggy if using iceberg lettuce.