Ingredients
4chicken breasts,boneless, skinless
½cupteriyaki marinade
2tbspolive oil
1headlettuce,romaine or leaf
1large tomato,diced
1canblack beans,(15 oz), rinsed
1canwhole kernel corn,(16 oz), drained
1cupfresh cilantro,stems cut off
1½cupsmonterrey jack cheese,grated
2cupstoasted corn tortilla strips
½cupolive oil
¼cupfresh cilantro
¼cuppeanut butter
3garlic cloves,peeled and smashed
1tbspbrown sugar
1tbspred wine vinegar
1tbsplime juice
1tsplime zest,approx. zest of one lime
1tspsesame oil
Preparation
To make the vinaigrette, mix the first eight ingredients in a food processor. Then slowly add olive oil to the mixture, and blend until smooth. Add freshly ground black pepper to taste.
To prepare salad, marinate chicken for about 1 hour in teriyaki marinade in a gallon-size plastic bag or bowl. Once it is ready, heat oil in a skillet over medium heat. Cook chicken for about 7 to 10 minutes on each side, or until juices run clear. Remove and let cool, then slice into thin strips.
While chicken is cooking, wash and dry the lettuce, then cut into bite-sized pieces. Mix in cilantro, corn, beans, and tomatoes.
Divide the mixture between the four plates, and top each salad with chicken, cheese, then tortilla strips. Dress with vinaigrette, and finish with freshly ground black pepper.
