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Ingredients For the Chicken 1 tablespoon avocado oil 5 chicken thighs boneless, skinless, diced teaspoon salt or to taste teaspoon ground black pepper 1 teaspoon cumin powder or taco seasoning 1 cup corn kernels frozen and thawed, or canned 1 tablespoon mayonnaise For the Dressing cup mayonnaise I use Hellmanns lime juice of teaspoon salt or to taste teaspoon ground black pepper or to taste Salad Layers 4 cups lettuce romaine or iceberg, shredded cooked chicken from above red onion thinly sliced or finely chopped 1 cup cheese cheddar or Tex-Mex blend, shredded 1 large tomato diced cup fresh cilantro chopped 1 large avocado diced Instructions Stir-Fry the Chicken Heat oil in a skillet over medium-high heat

Wipe any crumbs out of the same cast iron skillet you used to bake the cornbread, and pour the prepared dressing into the skillet

Standard B Width

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