Ingredients
Subrecipe 1
2 lbs chicken of choice
4 - 5 cups of romaine lettuce
3 bell peppers, sliced into strips
1 large sweet onion, sliced into strips
1 bag frozen corn, or fresh, cut from cob
2 medium sweet potatoes
3 tbsp olive oil
1 tbsp balsamic vinegar
Spices
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 juice from lime
Aioli
½ cup mayonnaise
1 tbsp minced garlic (5 6 cloves)
1 tbsp honey
1 tsp Dijon mustard
Directions
Subrecipe 1
Step 1
Place spices into a large bowl. Stir to combine. Add in lime juice. Stir again. Add chicken & 1 tbsp olive oil. Massage to mix evenly. Place in fridge for at least 30 minutes, or overnight.
Step 2
Prepare all of your vegetables—cubing the sweet potatoes, & slicing veggies and lettuce.
Step 3
Making the aioli earlier in the day will give it so much more flavor, allowing the garlic to flavor it, but can be made at dinnertime as well.
Step 4
Cook all vegetables individually. You can save time by cooking them together, but I like separating each individual veggie.
Step 5
Add remaining olive to pan over medium high heat. Add in chicken. Cook 5-7 minutes before flipping and cooking the other side. Remove from heat. Allow to cool and chop roughly.
Step 6
In a bowl lay down a generous bed of lettuce. Arrange chicken and veggies on top. Drizzle aioli on top.
Step 7
Serve, devour, ENJOY!
