Chicken Taco Salad

Step 1

In a medium bowl combine the black beans, radishes, cucumbers, red onion, peppers, 1 tablespoon of the lime juice and 1 tablespoon of the oil. Season with salt and pepper.

Step 2

Mix together the cumin, chili powder, and salt and pepper. Sprinkle it over the chicken.

Step 3

Heat 1 tablespoon of the oil in a large skillet over medium high heat.   Add the garlic, swish it around, then add the chicken without crowding (in batches if necessary), and sauté until cooked through, about 4 minutes on each side. Remove the cutlets to a cutting board and cut them into bite-sized pieces. Sprinkle them with the remaining tablespoon lime juice.

Step 4

Meanwhile toss the lettuce with the vinegar and remaining 2 tablespoons oil, and season generously with salt and pepper.

Step 5

Pile the lettuce into 4 individual shallow bowls. Divide the chicken evenly between the bowls, piling it onto the lettuce. Spoon the vegetable mixture in equal amounts over the chicken, then top with avocado and cilantro, if desired, and serve with tortilla chips or fritos on the side or crumbled on top