Southwest Salad

Southwest Salad

adapted from America's Test Kitchen Recipe 

Serves: 2 large salads {cook more chicken for more servings}
Time: 45 min.

Dressing:

        6       Tbs of extra-virgin olive oil                  

        2       Tbs of fresh lime juice                                        

        1       tsp of red wine                                          

        2       tsp of rice vinegar                                           

        ½      onion                                                                 
        1             garlic clove 
        1              jalapeno chile stemmed, seeded
        ½     tsp cumin
        ½     tsp salt
        ¼     tsp black peper

Salad:

2               ears of fresh corn

½      pint of cherry tomatoes, halved

½      can (15.5 oz) of black beans, rinsed

3              Tbs minced fresh cilantro

1               head of lettuce

1                carrot (shredded)

½      cucumber (shredded)

2oz   muenster cheese (small cubes)

1                Chicken breast ½” thickness

2      Tbs of olive oil

1       Tbs of blackened seasoning

  

1.   For the dressing, blend ingredients in a blender until smooth and creamy
2. Cook the corn in boiling water until tender (5-7 min.). Cut the kernels off of the cob
3. Heat the oil in a skillet until shimmering. Trim the chicken and pat dry with paper towels. Layer a generous helping of blackened seasoning on both sides then carefully place in hot oil. Let it cook until chicken is brown and the seasoning has darkened (4-6 min on each side). When cooked, let chicken rest and cool until the rest of the salad is fully prepared. Cut it into strips when ready to serve
4. Set up the salad, layering each ingredient. Serve immediately and enjoy.