Chicken Taco Salad | RICARDO

Ingredients

• 1 cup (45 g) cilantro (stems and/or leaves)
• 1 green onion, cut into pieces
• ½ jalapeño pepper, seeded (or to taste)
• 1 garlic clove, chopped
• ½ cup (125 ml) canola oil
• ¼ cup (60 ml) lime juice
• 2 skinless, boneless chicken breast
• 1 tsp chili powder
• 1 heart romaine lettuce, shredded
• 2 tomatoes, each cut into 8 wedges
• 2 avocados, cubed and lightly drizzled with lemon juice
• 1 can (14 oz/398 ml) black beans, rinsed and drained
• 4 cups (100 g) corn chips
• Sour cream (optional)