Eosinophilic Esophagitis Friendly Gluten Free Southwest Chicken Salad

Total time35 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Gluten Free Southwest Chicken Salad

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp fresh lime juice (about 2 limes)
3 tbsp olive oil
1 tsp ground cumin
½ tsp chili powder
1 tsp honey
¼ tsp salt

For the salad

2 romaine lettuce hearts, chopped (about 8 cups)
1 can (15 oz) black beans, drained and rinsed
1 ½ cups corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
½ red bell pepper, diced
2 avocados, pitted and diced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Pat the chicken breasts dry, rub all over with the 2 tbsp olive oil, then coat evenly with the spice mixture.
2
Heat a grill pan or large skillet over medium-high heat until very hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

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