Lime Dressing / Marinade:
2 tbsp lime juice
1 tbsp honey
1/4 cup olive oil (65ml)
1 garlic clove, minced
1/2 tsp salt + black pepper
2 small chicken breasts, 14oz (pound or split if thicker than 4/5″)
1/2 tsp EACH chipotle powder and oregano
1/4 tsp cumin powder
Salt & pepper
1/2 tbsp olive oil
1 avocado, chunky dice
1 cup cherry tomatoes, halved
3/4 cup corn kernels (canned, drained)
1/2 red onion, finely chopped
1/4 cup coriander / cilantro, finely chopped
5 heaped cups cos / romaine lettuce, cut into bite size pieces
Place Lime Dressing ingredients in a jar, shake well.
Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight.
Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it. Rest 5 min then slice.
Add 2 tablespoons of coriander into Dressing, shake.
Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.