Ingredients
¼ cup white wine vinegar (or any vinegar)
2 tbsp orange juice
1 tbsp avocado oil
2 tsp garlic, minced
¼ tsp cayenne
½ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
2 chicken breasts (or 3 small)
1 large red bell pepper, chopped
8 cups spinach (or romaine), chopped
1 cup grape tomatoes, sliced
½ cup black beans
½ cup corn
½ cup cheese, shredded
¼ cup pepitas
1 cup crumbled tortilla chips (or tortilla strips)
⅓ cup southwest salad dressing
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, add vinegar, orange juice, avocado oil, garlic, cayenne, and paprika. Whisk until well incorporated. Season with salt and pepper to taste.
Place the chicken in an airtight container or freezer bag and pour the marinade in.
Marinate the chicken for at least 30 minutes or ideally overnight before baking.
Place marinated chicken on a baking sheet and bake for 15 minutes.
Add chopped bell pepper to the baking sheet and continue to bake for another 15 minutes or until chicken is fully cooked. Let the chicken cool down and rest then cut chicken into slices.
Chop the spinach and place in a large salad bowl. Add tomatoes, black beans, corn, and cheese, chicken and bell peppers into the bowl. Toss all the ingredients together.
Plate salad into 4 portions, add pepitas and drizzle with dressing. Top with crushed tortilla chips and serve.
