Fiesta Chicken Salad with Jalapeño Lime Vinaigrette

This salad with the perfect mixture of flavors, I honestly couldn't get enough of it

I could eat this salad everyday!

Jalapeño Lime Vinaigrette

Makes about 4 servings

Ingredients:

• 4 chicken thighs

• 2 tbsp olive oil

• 2 tsp cumin

• 2 tsp chili powder

• 2 tsp garlic powder

• salt and pepper to taste

• 1 c cooked brown rice

• 2 c kale

• ½ c pickled red onions

• 1 cucumber

• 1 c roasted corn

• 1 avocado

• Optional: jalapeño lime vinaigrette (recipe below)

Instructions:

1. Season chicken with cumin, chili powder, garlic powder, salt, and pepper and let marinate for at least one hours

2. Once chicken is marinated add olive oil to skillet, once hot add in chicken thighs

3. Let chicken thighs cook on both sides, then remove from heat

4. Once chicken has cooled a bit, slice chicken into strips

5. To assemble each salad, start with about ½ c kale, top with ¼ c, sliced chicken thighs, ¼ cucumber, ¼ c corn (I seasoned my corn with chili powder and garlic salt), ¼ diced avocado, and jalapeño lime vinaigrette

Jalapeño Lime Vinaigrette

Ingredients:

• 2 jalapeños

• ¼ c lime juice

• 3 tbsp apple cider vinegar

• ½ c avocado oil

• 2 tbsp agave

• 1 clove garlic

• 3 tbsp cilantro

• salt and pepper to taste

Instructions:

1. Remove seeds from jalapeños

2. Roughly chop jalapeños, garlic, and cilantro

3. Add all ingredients to food processor and blend until smooth

4. Taste for salt and pepper and adjust for taste preference

5. Vinaigrette can last in the fridge for 5-7 days (make sure to shake well before using)