Chicken and Black Bean Salad

Here you have a super delicious chicken and salad recipe! I hope you like it! Enjoy!
  • 1 Romaine Lettuce
  • 1/4 cup Olive Oil
  • 2-3 tbsp Lime Juice
  • 2 Cups Corn Kernels
  • 2 Cups Cooked Black Beans
  • 2 Uncooked Chicken Breasts
  • 1 Finely Chopped Red Onion
  • 1 Chopped Green Bell Pepper
  • 3-4 Chopped Tomatoes
  • 1/4 Cup Chopped Cilantro
  • 2 minced Garlic Cloves
  • 1 minced Serrano Pepper
  • 2 Avocados
  • Black Pepper (to taste)
  • Salt (to taste)
  • 1/2 tspn Dry Oregano
  • 1/4 Tspn Ground Cumin
  • Pepper-Lemon Seasoning
  • + Crushed Red Pepper (to taste)
  • Fried Tortilla  Strips (to serve

Cut the lettuce into small pieces, rinse it with cold water, and drain really well.
To make the Dressing: Combine the olive oil with the minced garlic, and we are going to warm up this oil in the microwave just for about 30 seconds, so the garlic will start releasing its flavor,
feel free to warm this up in a skillet on low heat for about 2 minutes instead of the microwave, if you prefer so.   After the oil has been warmed with the garlic, now, add in the lime juice, together with the minced serrano pepper and season this with dry oregano,  ground cumin, salt and black pepper to taste,  whisk until well combined, then also add in one tablespoon of chopped cilantro and one tablespoon of chopped onion, stir once again to combine all the ingredients, then taste the flavor add more seasonings if needed.

Make the Black Bean Pico de Gallo: In a large bowl, mix the black beans with the corn kernels, also add in the chopped tomatoes, the bell pepper and the chopped onion and cilantro, toss everything together until well combined, now pour the dressing over these ingredients and give it another good toss,  until everything is well seasoned. Taste the flavor and add more salt and pepper if needed.  Once you are happy with the flavor, cover the pico de gallo and refrigerate it until you are ready to use it.
Prepare the Chicken: Season the chicken with Olive oil, and a sprinkle of lemon-pepper and salt,  season it on all sides, then let it rest for 5 minutes before cooking.

Heat up a skillet or griddle and cook the chicken for about 2 or 3 minutes on each side, or until the chicken is well cooked.  Once the chicken is cooked, let it cool a bit, and then cut it into small pieces.
Make the Salad:
Place the chopped lettuce on a large plate, then top it with the Pico de Gallo, also add in the chicken cut into small pieces, and garnish with the tortilla strips and avocado slices.  Enjoy!