2 chicken breasts, boneless and skinless

½ cup fine cornmeal

1 tablespoon chili powder

Pinch salt

3 tablespoons vegetable oil

8 ounces mixed baby greens

8 ounces baby arugula

1 bunch cilantro

4 green onions, sliced thinly

2 ripe tomatoes, chopped

1 can black beans, rinsed and drained (398 ml)

2 avocados, pitted, peeled and sliced

1 cup frozen corn

Tortilla chips, crumbled by hand


2 limes, juiced and zested

2 tablespoons agave syrup or honey

4 tablespoons olive oil

1 tablespoon Dijon mustard

A pinch of salt to taste

1 chipotle pepper in adobe sauce, minced finely



1. Slice the chicken into long thin strips. Whisk together the cornmeal, chili powder and salt and dredge the chicken in this mixture. Pre heat a sauté pan over medium high heat and splash in the oil. Lightly fry the chicken strips until they are golden and crispy and cooked through.

2. Toss the greens, arugula, cilantro and green onion together in a large salad bowl. Mound the tomatoes and black beans in the centre and arrange the avocado slices around the outside. Sprinkle on the corn and the tortilla chips the finish with the chicken strips.


1. Whisk the dressing ingredients together until smooth then pour over the salad.

See more: Citrus, Dinner, Fry, Hot and Spicy, North American, Salad

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