Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil (for frying)
8 cups mixed greens
1 cup corn kernels (fresh or frozen)
1 cup black beans, rinsed and drained
1 cup shredded cheddar cheese
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup cilantro, chopped
Tortilla strips (store-bought or homemade)
1 lime, cut into wedges
Cilantro-lime dressing (see instructions)
1 tbsp apple cider vinegar (optional)
Instructions
Heat 1/4 inch of oil in a large skillet to 350°F
In a shallow dish, mix flour, salt, pepper, paprika, chili powder, garlic powder, and cayenne
Dredge chicken pieces in flour mixture, shaking off excess
Fry chicken 4-5 minutes per side until golden and cooked through
Transfer to a paper towel-lined plate to drain
In a large bowl, layer mixed greens, corn, black beans, tomato, red onion, and avocado
Top with crispy chicken, cheese, tortilla strips, and cilantro
Sauce: Whisk 1/4 cup Greek yogurt, 1 tbsp lime juice, 1 tbsp honey, 1 garlic clove, and 2 tbsp chopped cilantro
Serve with lime wedges
Notes
Use a wire rack to fry chicken for extra crispiness
Substitute baking: preheat oven to 400°F, bake chicken 20-25 minutes
Customize with toppings like jalapeños, jalapeño relish, or pico de gallo
Store cooled chicken separately to maintain crispiness
For vegan version, replace chicken with marinated and baked portobello mushrooms
- Prep Time: 20
- Cook Time: 20
- Category: Quick Chicken
- Method: Frying
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 5g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 85mg