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Make this salad a satisfying meal with a Mexican-inspired Caesar using grilled chicken, corn, cilantro and cubes of avocado.
Rub chicken breasts with oil. Season with salt and pepper.
Heat pan over medium heat. When hot, lay chicken breasts in pan. Cook for 4 minutes.
Turn the chicken over and cook another 4 minutes or until cooked through and juices run clear. Slice chicken.
Combine lettuce, avocado, corn, black beans and cilantro in a large bowl. Top with dressing. Season with salt and pepper. Toss to combine.
Transfer to serving plate and top with sliced chicken. Garnish with corn and cashew kickers.