Cilantro Lime Chicken Thighs with Arugula Salad & Lime Vinaigrette

Good

% Daily Values based on a 2,000 calorie diet

Step 1

in a blender or processor, blend all of the marinade ingredients other than chicken on high speed until smooth. add the chicken to a large bowl or other container & cover them in the marinade. set in the fridge for at least 20 minutes, but the longer the better.

Step 2

to cook, either heat your grill or a large skillet on the stove to medium-high, depending on how you’ll be cooking them. once heated add the chicken. cook fully, about 7-10 mins each side, until crisp & at a temp of 165 degrees. cut up and set aside.

Step 3

make the tortilla strips but cutting up the tortillas into thin strips, covering in 2 tbsp of olive oil + some salt, & cooking them in the air fryer or oven on 400 for about 7 minutes, until crispy.

Step 4

assemble the salad by adding the arugula, 1/4 cup olive oil, ACV, maple, garlic, and lime to a large bowl, along with the corn, chicken, avocado, & tortilla strips. season with salt and pepper to taste.

Step 5

serve immediately for best results or in the fridge for up to 4 days. this will make you 4 servings.

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