6 Sanderson Farms® Boneless, Skinless Thigh Fillets
1/4 teaspoon salt
1/2 teaspoon ground black pepper, divided
1 teaspoon ground cumin, divided
1 teaspoon whole oregano, divided
1/4 teaspoon onion powder
1/2 teaspoon chili powder
4 tablespoons olive oil, divided
3 garlic cloves, peeled and crushed
1 cup chopped tomatoes
3/4 cup canned yellow corn, drained
3/4 cup canned black beans, drained
2 tablespoons lemon juice
6 cups tortilla scoops
4 cups finely chopped lettuce
1 cup shredded cheddar cheese
Avocadoes
Sour cream
Lime or lemon slices
1. Combine salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon oregano, onion powder and chili powder in a small container and season chicken.
2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium high heat.
3. Add chicken to skillet placing crushed garlic around it. Brown chicken on both sides for 8 to 10 minutes or until chicken reaches an internal temperature of 165°F.
4. Remove chicken from skillet and dice into 1/2-inch dices.
5. In a medium bowl, mix tomatoes, corn, black beans, 2 tablespoons olive oil, lemon juice, 1/2 teaspoon cumin, 1/2 teaspoon oregano and 1/4 teaspoon black pepper.
6. To assemble chicken taco salads, layer the following on four plates: 1 1/2 cups tortilla scoops; 1 cup lettuce; 1/2 cup vegetable and bean mixture; 1/4 cup cheese; 3/4 cup cooked, diced chicken thighs; 3 avocado slices; a dollop of sour cream
7. Serve with lime or lemon slices on the side to squeeze juice on salads.
Yield: 4 servings.