Creamy Jalapeño Lime Chicken Salad

Serves | 3-4

Chicken:

• 2 lbs boneless, skinless chicken thighs

• 2 limes, juiced

• ½ c avocado oil

• 2 tbsp maple syrup or honey

• 2 tsp garlic powder

• 2 tsp ground cumin

• 1 tsp chili powder

• 1 tsp smoked paprika

• Salt and black pepper, to taste

Salad:

• 4-5 c lettuce of choice, roughly chopped

• 3-4 Persian cucumbers, thinly sliced

• 1 ½ c fire roasted corn, or corn of choice

• 1 avocado, chopped

• Optional Garnishes: Lime slices, chopped cilantro and scallions, thinly sliced jalapeño (seeds removed if desired)

Creamy Jalapeño Lime Dressing (protein-packed)

• ¾ c plain Greek yogurt

• ¼ c mayonnaise

• 1 large handful fresh cilantro

• 3 green onions

• 1 jalapeño (seeds removed if desired)

• 3 limes, juiced

• Salt and black pepper, to taste

Directions:

1. Add chicken ingredients to a large bowl or bag. Toss until well coated and marinate in the fridge for about 1 hour.

2. Preheat grill or griddle to medium high heat. Cook chicken for about 5-7 minutes per side, depending on thickness, until caramelized around the edges and the internal temperature reaches 165°F. Let rest before slicing.

3. Add dressing ingredients to a food processor and blend until creamy. Taste and adjust the salt as needed. Add a splash of water until the dressing reaches your desired consistency.

4. Add the lettuce, cucumbers, corn, and avocado to a large bowl. Top with sliced chicken, creamy jalapeño lime dressing, and garnishes.

Notes: Swap the chicken for your favorite steak, such as skirt steak or ribeye. Use frozen fire roasted, canned, or fresh corn. The dressing can be made in a food processor or with an immersion blender.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.