Tex-Mex Chicken Breast Salad Bowl

Ingredients:

• Grated zest and juice of 2 limes
• 1 tsp fajita seasonings without salt
• 0.6 kg chicken breast fillet (about 2 large breast halves)
• 1 cup frozen corn, thawed
• 1 teaspoon of vegetable oil
• 1 package (170 g) of baby spinach
• 3 mini avocados (1 halved, 2 thinly sliced)
• 0.5 cups of sour milk or yogurt
• 2 cups cherry tomatoes of various colors, halved (or quartered if large)
• 2 cups shredded red cabbage
• 1.5 cups tortilla strips

Preparation:

1. Preheat oven to 375°F (190°C). Combine the lime zest, fajita seasoning, and 1/2 teaspoon salt in a small bowl and rub the mixture all over the chicken breasts. Heat a large oven-safe nonstick skillet over medium-high heat. Add the corn and cook, stirring, until heated through, 30 seconds; transfer to a bowl. Add vegetable oil to the skillet. Add the chicken breasts and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the chicken breasts are cooked through, about 12 minutes. Transfer the breasts to a cutting board and let them rest for 5 minutes.
2. Meanwhile, in a blender, combine 1 cup spinach, halved avocado, buttermilk, lime juice, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Blend until smooth. Stir in 2 to 4 tablespoons water to thin the sauce enough to drizzle.
3. Divide the remaining spinach evenly among shallow bowls. Top with corn, sliced ​​avocado, tomatoes, cabbage, and tortillas. Slice the chicken breasts across the grain and add to the bowls. Drizzle with some of the dressing, and serve the rest at the table.