Salmon with Lentils

Tortilla chips and corn dress up this salad from Michael Smith.
Directions for: Southwestern Chicken Salad with Chipotle Lime Dressing

Ingredients

Salad

2 chicken breasts, boneless and skinless

cup fine cornmeal

1 Tbsp chili powder

Pinch salt

3 Tbsp vegetable oil

8 oz mixed baby greens

8 oz baby arugula

1 bunch cilantro

4 green onions, sliced thinly

2 ripe tomatoes, chopped

1 can black beans, rinsed and drained (398 ml)

2 avocados, pitted, peeled and sliced

1 cup frozen corn

Tortilla chips, crumbled by hand

Dressing

2 limes, juiced and zested

2 Tbsp agave syrup or honey

4 Tbsp olive oil

1 Tbsp Dijon mustard

A pinch of salt to taste

1 chipotle pepper in adobe sauce, minced finely

Directions

Salad

1. Slice the chicken into long thin strips. Whisk together the cornmeal, chili powder and salt and dredge the chicken in this mixture. Pre heat a saut pan over medium high heat and splash in the oil. Lightly fry the chicken strips until they are golden and crispy and cooked through.

2. Toss the greens, arugula, cilantro and green onion together in a large salad bowl. Mound the tomatoes and black beans in the centre and arrange the avocado slices around the outside. Sprinkle on the corn and the tortilla chips the finish with the chicken strips.

Dressing

1. Whisk the dressing ingredients together until smooth then pour over the salad.

See more: Poultry, North American, Salad, Fry, Dinner, Citrus, Vegetables, Chicken, Hot and Spicy