2 T. olive oil, divided
1 T. fresh lime juice (1/2 lime)
¼ cup cilantro, chopped
¼ teaspoon salt
¼ teaspoon cumin
¼ teaspoon paprika
2 boneless, skinless, chicken breasts, organic preferred
1 cup sliced bell peppers (any color)
½ cup tomatoes, chopped
1 cup chopped romaine lettuce
⅓ cup black beans, rinsed
1 avocado, sliced
CHIPOTLE CILANTRO RANCH DRESSING
½ cup plain Greek yogurt (sub with tahini if vegan)
1 tablespoon white white vinegar
1 tablespoon cilantro
½ t. chipotle chili powder, more or less to taste
1 tsp. dried dill
½ tsp. onion powder
¼ tsp. paprika
¼ tsp. garlic powder
Salt and freshly ground pepper, to taste
Mix the 1 tablespoon olive oil, lime juice, cilantro, salt, cumin, and paprika in a large bowl or plastic bag. Add the chicken and mix with your hands (or shake bag, if using bag) until the chicken is fully covered. Cover and place in the fridge for 20 minutes to marinate or up to 2 days in advanced.
Heat a heavy-duty skillet to medium/high heat. Add remaining tablespoon olive oil and chicken breasts; cook for 6-7 minutes on each side. Remove from pan and set aside. Add peppers to the pan; cook for 2-3 minutes or until tender.
Grab two large salad bowls or plates and start assembling. Place half of the romaine lettuce on each plate. Slice chicken into thin strips and put on lettuce. Divide the tomatoes, beans, bell peppers, and half of each avocado onto each plate. Drizzle with chipotle ranch dressing.
To make dressing: Add all ingredients to a food processor and pulse until well mixed.