Malibu Cooking Program Day 3 of 15: Chicken Summer Salad

Time to Prepare: 30 minutes total (30 minutes active)


2 lbs of boneless chicken breast, cooked then sliced into thin strips*

1 tablespoon olive oil

1 head romaine lettuce, chopped small

1 15-ounce can worth of black beans, cooked, drained and rinsed

1  cob worth of corn (or 1 can worth of corn kernels)

1 tomato, chopped and diced

1 avocado, diced

½ cup red onion, chopped fine

Salt and pepper (to taste)

To Make The Dressing:

1 tbsp chile powder

2 tsp cayenne pepper

1 medium lime worth of juice

1 tsp sugar

½ tsp salt

½ cup balsamic vinegar

1 cup olive oil


Cut cooked chicken into thin strips.  Each strip should be about a single finger width in thickness. Set aside.

Mix together the Dressing. Assemble the listed ingredients until smooth. If the two oils separate and won't combine completely, it is expected.

Layer ingredients on top of each other to assemble the salad. In individual serving bowls, lay down lettuce and spoon in black beans, corn, tomato, and red onions. Place chicken strips and avocado on top. Drizzle Chile-Lime Vinaigrette on top and toss salad.

Serve immediately. Enjoy preferably outside on a summer night.