3 Romaine hearts, chopped
1 package grape tomatoes, halved
½ seedless cucumber, diced
¼ cup diced red onion
1 can(11oz) Mexican style corn
1 can(15oz) black beans, rinsed
1 package of Fajita seasoning
1lb thin sliced chicken fillets
1-2 tbsp vegetable oil
1 4oz can sliced black olives
1-2 avocados, cubed
Cilantro Lime Dressing
1/4 cup fresh lime juice ( 1 good sized lime)
1/4 cup fresh cilantro
1/3 cup honey
1 garlic clove peeled & minced
1 med sized jalapeno de-seeded de-ribbed
3/4 tsp grated fresh ginger
2 tsp balsamic vinegar
salt to taste ( I used 6 pinches of kosher salt)
1/2 cup extra virgin olive oil
Combine all ingredients in a food processor.
In a large bowl combine the lettuce, tomato, cucumber, onion, corn and black beans; toss well. Sprinkle the tortilla strips over the salad.
Rub both sides of the chicken fillets with the fajita seasoning. Heat the oil in a large skillet and cook the chicken over medium high heat for about 4 minutes each side. Do not over cook.
Slice each fillet and either toss with the salad or place on the top of individual servings.