Atch’s spicy chicken salad
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 4 small boneless, skinless chicken breast (Apprx. 1.5 pounds)
- 3 tablespoons spicy seasoning (dry rub) (Recommend McCormicks Grill Mates Spicy Montreal Steak seasoning)
- 2 tablespoons vegetable oil
- 15 ounces organic black beans, low sodium (Recommend Bush's Best)
- 3 hearts romaine lettuce (sliced)
- 1 cup sharp cheddar cheese
- 2 cups salsa (medium) (Recommend your favorite fresh salsa)
- 2 teaspoons coarsely ground black pepper (optional)
Ingredients
|
|
Instructions
- Place chicken breast in a ziplock back, along with a small amount of water, and pound flat until about 1/2 inch thick.
- Remove chicken from bag and pat dry with a paper towel
- Evenly coat chicken breasts on both sides with spicy seasoning
- Heat oil in large skillet over medium-high heat. Once oil is hot add chicken breasts such that you get a nice golden brown on both sides, about 5 minutes per side.
- While chicken is cooking add the black beans to a small sauce pan and heat over medium heat until a slow boil. Reduce heat to low.
- Once chicken has finished cooking remove skillet from heat and place chicken on cutting board. Slice chicken evenly into 1/2 inch by 1 inch slices.
- Slice lettuce into approximately 1/2 " slices then throughly rinse with cold water and drain. Recommend using a salad spinner to remove excess water.
- Evenly divide portions of romaine lettuce, chicken, black beans, shreded cheese and salsa into serving bowls.
- Top with optional freshly ground black pepper.
- (Optional) Keep chicken and black beans separate containers from cold ingredients and pack one serving for lunch!