Fajita Salad with Chicken Breasts

Ingredients:

Salad

• 6 chicken breast fillets (from three breast halves)
• 4 tbsp olive oil + extra for greasing the grill
• 2 red bell peppers, cut into 4 pieces
• 2 yellow bell peppers, cut into 4 pieces
• 3 ears of corn, remove husks and hair, break the cobs in half
• 3 avocados, halved and pitted
• Half a lime, to spritz

Seasoning for fajitas

• 1 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 1 teaspoon garlic powder
• 1 tsp. granulated sugar
• 1 teaspoon coarse salt
• 0.5 tsp red pepper flakes
• 0.5 tsp ground black pepper

Cilantro Lime Dressing

• 0.5 cups olive oil
• 2 tbsp fresh cilantro, chopped
• 1 tsp lime zest + 1/4 cup lime juice
• 1 teaspoon coarse salt
• 0.5 tsp chili pepper flakes

Assembly

• 1 head romaine lettuce, leaves separated
• 1 bunch lettuce, leaves separated
• 1 bunch fresh cilantro, whole
• 2 cups grape tomatoes, halved
• 4 limes, cut in half crosswise
• 1 wheel of cotija cheese, broken into large pieces

Preparation:

1. Seasoning for fajitas:
   Mix in a bowl chili powder, cumin, garlic powder, sugar, salt, red and black pepper.
2. Preheat a grill or grill pan over medium-high heat and brush with olive oil. Sprinkle one side of the chicken breasts with a third of the fajita seasoning. Place the chicken, seasoned side down, on the grill and sprinkle with another third of the seasoning. Grill the chicken until cooked through, about 5 minutes per side; the time will vary depending on the size of the chicken pieces. Transfer the chicken to a baking sheet to cool.
3. While the chicken is cooling, combine 2 tablespoons of olive oil with the remaining seasoning in a large bowl. Add the peppers and toss to coat. Place the peppers on the grill grate and cook, turning, until well-marked, about 3 minutes per side. Transfer to a baking sheet to cool.
4. Brush the corn with 2 tablespoons of olive oil. Place the cobs on the grill and grill, turning frequently, until cooked through and charred, about 10 minutes total. Transfer to a plate to cool.
5. Slice the chicken, but don't separate the slices. Slice the avocado crosswise, just like the chicken, without separating the slices. Sprinkle with lime juice to prevent the avocado from browning.
6. Cilantro Lime Dressing:
   Combine olive oil, cilantro, lime zest and juice, salt and chili flakes in a glass jar and shake.
7. Assembly:
   Arrange the lettuce leaves on a large board or platter. Layer the chicken breast slices, avocado slices, and peppers among the leaves. Arrange the corn cobs in various places and do the same with the cilantro sprigs. The dish should look slightly casual. Add the tomatoes, lime halves, and cheese slices in the same manner. Drizzle the salad with a little dressing for a light flavor, and serve the remaining dressing on the side.