Chipotle Lime Chicken and Sweet Potato Salad

Chipotle Lime Chicken Ingredients

3 tablespoons oil, divided (choose a high heat oil)

1 teaspoon cumin

½ teaspoon Kosher salt

2 tablespoons lime juice

½ teaspoon chipotle powder

1 lb. chicken breasts

Chipotle Lime Chicken Instructions

Preheat oven to 350 degrees.  Combine 2 tablespoons oil in a bowl with cumin, salt, lime juice, and chipotle powder.   Marinate chicken breasts for 15 minutes at room temperature. 

Heat 1 tablespoon oil in a cast iron skillet over high heat.  When water flicked over the top of the oil sizzles, add chicken breasts.  Sear on one side 2 to 3 minutes, then flip and sear on the other side 2 minutes more. Place rough chopped garlic cloves in the center of the pan, then place in the oven and bake for 15 to 20 minutes or until chicken is cooked through (at least 165 degrees) but tender.

Remove from oven, cool and slice.

Salad Ingredients

2 tablespoons oil

1 tsp cumin

½ teaspoon Kosher salt

1/8 teaspoon cayenne

1 sweet potato, peeled and diced

1 red onion minced

3 mini sweet peppers, cut in rings

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn

1 clove garlic, minced

½ cup cherry tomatoes

4.5 oz salad mix greens

Salad Instructions

Combine oil with cumin, kosher salt, and cayenne in a medium bowl.  Add sweet potatoes and toss to coat.  Then spread in a single layer on a rimmed baking sheet and bake in the oven for 15 minutes.

In the same bowl add onion, sweet peppers, black beans, corn, and 1 clove garlic.  Toss to coat and set aside. 

After 15 minutes, stir sweet potatoes and move to one half of the sheet pan.  Add corn and beans to the other side of the sheet pan and bake for 15 more minutes. Remove from oven and cool.

Dressing

½ cup sour cream

3 tablespoons salsa (we used Frontera Tomatillo Salsa)

½ teaspoon cumin

1 teaspoon lime juice

Salt to taste

Combine ingredients, add salt to taste.

Salad Assembly

Divide salad mix on four plates.  Add ¼ potato and bean mix, ¼ sliced chicken breasts, and dressing to taste.  Garnish with tomatoes and pumpkin seeds (optional).