MEXICO CHICKEN SALES CAESAR

INGREDIENTS

Chicken:

• 2 chicken breasts, skinless and boneless
• 1/2 teaspoon of fine cumin
• salt and pepper
• 2 teaspoons of olive oil

Dress:

• 1/2 cup of Caesar sauce
• Juice of 1 lime
• 2 teaspoons of cilantro, finely chopped
• a pinch of cumin

Salad:

• 2 heads of romaine lettuce, washed and leaves separated
• 1 cup of corn, cooked and drained
• 1 cup of black beans, cooked and drained
• 1 avocado, peeled and diced
• 1/4 teaspoon of dried chili flakes (optional)
• 2 hand-held tortilla chips, falling apart
• lime slices, to serve
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INSTRUCTIONS

• Chicken: Season both sides of the chicken breast with cumin, salt and pepper. Heat olive oil in a skillet and fry chicken breast until brown and caramel on both sides. Check if the chicken breast is cooked enough (about 8-12 minutes), then remove from the heat and set aside. Slice each breast into small pieces.
• Dressing: Combine Caesar dressing with lime juice. Stir in finely chopped coriander and a little cumin. Set aside.
• Salad: In a large bowl, mix chicken and other ingredients. Season with salt and pepper to taste. Serve with lime slices.

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