Tasty Mexican Chicken Salad - cooking recipe

Ingredients

1 tbsp dried oregano or 2 tbsp chopped fresh oregano
2 tbsp tomato paste
2 tsp paprika
2 tsp ground cumin
3 cloves garlic, crushed
1 tsp brown sugar
1/4 tsp cayenne pepper (optional)
1 large lime, peel grated and lime juiced
3 tbsp olive oil or avocado oil
1 1/2 lbs boneless skinless chicken breasts
None None FOR THE SALAD
8 oz ripe cherry tomatoes, halved
4 tbsp oil
1 1/2 cups fresh or canned corn kernels, drained on paper towels
3 None flour tortillas
1 tbsp red or white wine vinegar
3 cups baby spinach
2 None avocados, peeled and thinly sliced
10 oz packet sugar snap peas
1 small cucumber, shaved into ribbons or sliced
1 None red onion, thinly sliced
None None Cilantro or microgreens, to garnish

Preparation

For the marinated chicken, process all the ingredients, except chicken, until smooth. Season to taste. Pour over chicken in resealable plastic bag; turn to coat. Refrigerate for at least an hour or overnight.
Preheat the oven to 425\u00b0F. Remove the chicken from the refrigerator 15 mins before cooking. Place chicken on a baking pan. Bake for 17 mins. Remove from the oven. Cover loosely with foil and let stand for at least 10 mins before slicing.
Meanwhile, place the tomatoes on a baking pan; drizzle with 1 tsp oil, and season to taste. Roast for 10 mins.
Heat 2 tsp oil in a medium skillet on high heat. Add the corn; cook for a few minutes until golden. Season to taste.
Brush the tortillas with 1 tbsp oil; sprinkle with salt. Bake for 6 mins or until crispy. Break into pieces to serve with the salad.
For the dressing, whisk remaining 2 tbsp oil and vinegar in small bowl; season. To assemble the salad, toss the spinach, avocado, sugar snap peas, corn, cucumber and red onion with the dressing. Arrange on a platter or plates and add the tomatoes. Top with sliced chicken. Garnish with cilantro or microgreens.