Ingredients

  • 1 avocado, diced
  • 1 can black beans, drained and rinsed
  • 1 ½ teaspoons minced chipotle peppers in adobo sauce
  • 2 large chicken breasts, cooked and chopped into bite-sized pieces*
  • 2 tablespoons dijon mustard
  • 1 ½ cups fresh or frozen corn
  • 1 teaspoon honey
  • 2 tablespoons freshly squeezed lemon juice
  • 6 tablespoons olive oil
  • 1 orange pepper, diced
  • 2 to 3 roma tomatoes, diced
  • 2 to 3 romaine hearts, torn into bite-sized pieces
  • salt and pepper, to taste
  • 1 shallot, minced

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • To make the dressing - whisk together the mustard, lemon juice and honey in a small bowl. Next add in the olive oil, 1 tablespoon at a time, whisking well after each addition.
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Step 2

  • Add in the cilantro, shallot and minced chipotle peppers.
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Step 3

  • Whisk to combine. Taste and then season with salt and pepper if needed.To make the salad - add the chopped chicken to a small bowl.
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Step 4

  • Add ¼ cup of the salad dressing to the bowl and mix to combine. Set aside while you prep the rest of the salad.Set a medium skillet over medium high heat.
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Step 5

  • Add in the corn (do not add any oil). Cook for about 6 to 8 minutes, stirring occasionally, until roasted and brown spots start to appear.
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  • Length: 6 minutes

Step 6

  • Remove from the heat and allow to cool slightly.To serve, put some of the lettuce on each plate. Top with the chicken, corn, black beans, pepper, tomatoes and avocado.
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Step 7

  • Drizzle with the salad dressing and serve immediately. Alternatively, add to a large bowl and toss to combine.
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