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“A spicy dressing covers this crisp Tex-Mex chicken salad with lots of crunch”
READY IN:
46mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Salad Base: Blend 2 tablespoons olive oil, cumin and coriander or parsley in a small bowl. Brush oil mix over chicken, coating it completely.
  2. Heat olive oil in skillet on medium-high. Add chicken and cook 2 to 3 minutes until golden-brown. Flip and brown second side, about 2 to 3 minutes.
  3. Add water, reduce heat to low and cover pan. Cook until thickest area registers 165 degrees on meat thermometer, about 10 minutes. Remove from heat and set aside to cool.
  4. Once cool, use a fork to shred meat into bite-sized pieces.
  5. Toss chicken, romaine mix, black beans, tomatoes, avocado and queso fresco together with Jalapeno-Lime Dressing. Divide between two bowls, top with Crunchy Tortilla Strips and serve.
  6. To Make Jalapeno-Lime Dressing: Pulse all ingredients in blender until thoroughly combined. Taste and adjust seasoning.
  7. To Make Crunchy Tortilla Strips: In a medium saucepan, heat oil on medium-high until 350 degrees.
  8. Carefully add tortilla strips to oil. Cook 2 to 3 minutes, stirring occasionally so strips cook evenly, until golden-brown all over.
  9. Remove with slotted spoon, drain on paper towels and season.

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