All Recipes Best Recipe Salad

Ingredients

4 skinless, boneless chicken breasts ½ cup teriyaki marinade ¼ cup chopped fresh cilantro 2 tablespoons peanut butter 1 tablespoon red wine vinegar 1 tablespoon lime juice 1 tablespoon brown sugar 3 cloves garlic, minced 1 teaspoon sesame oil 1 teaspoon lime zest ½ cup olive oil 1 teaspoon freshly ground black pepper 3 (5 inch) corn tortillas, cut into strips 2 teaspoons olive oil, or to taste 2 tablespoons olive oil 1 (16 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, rinsed 1 head romaine lettuce, chopped 1 ½ cups shredded Monterey Jack cheese

Nutrition Info

975.8 calories carbohydrate: 67.1 g cholesterol: 102.3 mg fat: 59.1 g fiber: 13.2 g protein: 49.8 g saturatedFat: 15.3 g servingSize: - sodium: 2101 mg sugar: 19.6 g transFat: : - unsaturatedFat: : -

Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor, blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper, blend again.
Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet, drizzle 2 teaspoons olive oil on top.
Bake in the preheated oven until crispy, 5 to 10 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts, cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

4 servings

A Southwestern tangy salad that happens to be my absolute favorite.