If you are searching for a hearty and healthy salad, you must try this In this recipe the chicken is seasoned with chili powder, cumin and garlic then cooked in fresh lime juice, it is so good. For the greens, I used baby kale, avocado, green onions, corn and black beans. Then I finished the salad with the most flavourful light avocado lime dressing which is made without added oil. Original recipe published by onlyglutenfreerecipes.com


2 tablespoons avocado oil
2 pieces chicken breast, sliced
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
2 tablespoons lime juice
1/2 teaspoon himalayan salt
1/2 teaspoon ground black pepper
6 cups baby kale leaves
1 1/2 cups cooked black beans
1 1/2 cups cooked corn kernels
4 pieces green onion, sliced
1 piece avocado, sliced
1 handful tortilla chips
1 piece avocado
1 handful cilantro
1 piece garlic
1/4 cup coconut milk
3 tablespoons lime juice
1 teaspoon pure maple syrup
1 teaspoon sriracha hot sauce
1/2 teaspoon himalayan salt


Step 1
Heat oil in a large pan over medium-high heat. Add the chicken and brown on all sides, about 3 minutes. Reduce heat to medium-low and stir in the chili powder, cumin, garlic powder, salt and pepper.

Step 2
Add juice of 1 lime and cook for about 10 more minutes until the chicken is cooked. Set aside

Step 3
blend all ingredients in a high-speed blender until smooth\r\n

Step 4
In a large bowl combine kale, black beans, corn, green onions and avocado. Drizzle with the dressing and toss to combine. Top with chicken and tortilla chips