Chili Lime Southwestern Chicken Salad

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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lime Juice, Fresh
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  4 tbsp Cilantro, Fresh
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  2 Garlic(6g)
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  1 tsp Brown sugar
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  0.5 tsp Red pepper flakes
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  0.5 tsp Cumin, Ground
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  1 tsp 1 teaspoon salt
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  0.3 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  4 cup Lettuce, Romaine
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  1 cup Tomato, Cherry
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  1 Avocado(150g)
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  1 cup Beans, Black, Canned, Drained
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  1 cup Corn, Sweet, Frozen

Instructions

1. 1Mince the garlic and combine with lime juice, brown sugar, red pepper flakes, ground cumin, olive oil, and half the cilantro in a bowl; whisk until blended. Divide the marinade in half—place the chicken thighs in one portion and refrigerate for at least 30 minutes (or up to 2 hours if time allows); reserve the other half for the dressing.
2. 2Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken thighs 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
3. 3While the chicken rests, drain and rinse the black beans. Heat the corn in a small skillet over medium heat for 2–3 minutes, stirring occasionally, until warmed through.
4. 4Slice the rested chicken into strips. Chop the romaine lettuce and halve the cherry tomatoes. Slice the avocado into pieces.
5. 5Whisk the reserved marinade with the nonfat Greek yogurt until smooth and creamy.
6. 6Assemble the salad base in a large bowl: layer the romaine, tomatoes, black beans, corn, and chicken strips. Top with avocado slices and remaining fresh cilantro.
7. 7Divide the salad evenly into 4 airtight containers while still assembled, then drizzle the chili-lime dressing over each portion just before serving.