- Chicken:
- 4 skinless, boneless chicken breasts
- 1/2 cup teriyaki marinade
- Dressing:
- 1/4 cup chopped fresh cilantro
- 2 tablespoons peanut butter
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon lime zest
- 1/2 cup olive oil
- 1 teaspoon freshly ground black pepper
- 3 (5 inch) corn tortillas, cut into strips
- 2 teaspoons olive oil, or to taste
- 2 tablespoons olive oil
- Salad:
- 1 (16 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed
- 1 head romaine lettuce, chopped
- 1 1/2 cups shredded Monterey Jack cheese
- Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
- Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
- Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
- Bake in the preheated oven until crispy, 5 to 10 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
- Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.