 Today, we're making a southwest salad with some grilled chicken breast, some black beans, some organic corn, tomatoes, some cotea cheese, some avocado, and we're going to finish it all off with a nice lime vinaigrette that's really refreshing and very tasty and light. So I'm Rockin' Robin, and I'm going to show you how to do it right after my chef joke. So I'm going to start off here with chef joke number one. Number two will be a little bit later, and in fact, I even had a third joke that I wanted to share with you, but I didn't know if you guys really wanted to hear three. I'll leave the third one to the very end of the video, and if you want to watch it, you can, you know, check it out at the end. Okay, so here we go. Why are lemons safer than limes? There's no such thing as lemon's disease. Okay, we're going to start our recipe by making our dressing first. That way it's already put together and ready to go, and we want to just toss everything into a bowl. After that, we'll cook our chicken. In this bowl, I have some olive oil, and to that I'm going to add some avocado oil. You could use all olive oil if you wish, or even all avocado oil, but those are the two I recommend. Avocado oil has the least amount of flavor, and to that I'm going to add some limes. These are organic limes because what I want to do first is to zest this into here, and so I want to use organic. I'm just going to zest one lime, and then we're going to juice our lime until we get about a quarter of a cup of juice, and of course that's going to vary depending on the size of your lime, so I like to measure that out. Then we'll add the lime juice to the oils. We're going to add a little bit of ground cumin, and I mean just a little bit because this stuff can be overpowering, so I'm starting off here with just an eighth of a teaspoon. I like it a lot. You can certainly add more because you are the creator of your lime vinaigrette. I'm going to add a little bit of salt, some garlic powder, and a little bit of Dijon mustard here. Now to counterbalance a lot of that acid we're going to add some honey, or you could also use some maple syrup if you don't want to use honey, that's up to you, but you do need to balance it out, and again you can adjust this flavoring to your liking, so you want to add more honey, you can add a little bit more, but wait until you get everything mixed together. The last thing is we'll add a few cracks of pepper to this. Take a whisk and just blend that up. Now I like to place my dressing into a mason jar. That way I can put a lid on it and then shake it up right before I want to serve it. Now it's time to cook our chicken. So you want to take your chicken breast out of the refrigerator for about 15-20 minutes, let it set, come up to room temperature a little bit, and then we're going to season it up, and you want to cook this ideally in a cast iron pan. You could use a nonstick pan if you want, but the cast iron is going to give you that nice little crispy exterior that you're going to like, so if you have it do use it and preheat it, make sure it's nice and hot before you get started. Mine's getting hot over there on the stove as we speak. We're going to keep the seasonings on this nice and simple salt, pepper, garlic powder, and I'm going to put a little bit of smoked paprika on there, just a little bit. Now I'm going to turn it over and do the other side. You want to do both sides. This is a pretty thick piece of chicken, and you want to have enough seasoning on there. I like to just kind of press it in a little bit, make sure it sticks, and we're good to go. Ready to start cooking. Okay, so here's Chef's joke number two. You ready? All right. Did you know that you can get a slice of lemon pie in Cuba for $1.50, but in Jamaica you can get a slice of key lime pie for $1. Those are the pie rates of the Caribbean. So how do you know when your pan is hot enough? I have mine on low right now, but I'm going to put it up to medium-high. How do we know when it's hot enough? Take a handful of water, and when you hear that sizzle, it's hot enough. So I'm going to add maybe a teaspoon or so of olive oil to the pan. Let it get hot. Give it a little swirl just to coat the bottom of the pan, and we're going to cook this. We don't want to overcook it, okay? That's really important. You hear the sizzle, lay it in there, and just let it sit. Don't touch it. If you have a splatter guard, they work great. Keeps the splatter down. I recommend them. I'm going to let this cook for about three to four minutes, and then we'll flip it over. All right, it's been about four minutes, so we're going to check this out. Flip that over, and we're going to cook it another three minutes or so. So after cooking the chicken on the second side for about another four minutes, I check the temperature, and you want the internal temperature to be about 155, because once you take it off the heat, it will then go up to about 160, which is perfect for not drying out chicken breast. So since my temperature reading was about 105, what you want to do is place a lid over the chicken and turn it onto low heat. And then I'll check the internal temperature again in about four minutes to see where it's at, and once it reaches 155, I'll take it off the heat. Place the chicken breast on a clean plate and just place a piece of foil gently over the top just to keep it warm. So to put our salad together, I chopped up some romaine lettuce here. This is organic, and you just want to give it a nice rough chop. I sliced up some nice organic cherry tomatoes. Just cut them in half so they're nice in bite size. So let's get a look of some of our toppings. Here we have some canned black beans, some organic canned corn, some jicama that I sliced up into bite size pieces, and of course there's our tomatoes and our dressing. Now since I'm using avocado, you want to cut that last just because it's going to oxidize. So I cut it in half and then I made some nice little cubes inside one half of the avocado. And then you're going to place those cubes into a bowl. Just kind of squeeze them out and just kind of flick them out with your thumb and your fingers. Now to keep your avocado from turning brown, squeeze a half a lime over the avocado and then give it a nice stir to mix it all in. Now our last topping is some grated cheese. I'm using catea cheese, which works great, or you could use, you know, feta crumbles or goat cheese crumbles, whatever you like, or no cheese at all. Let's slice up that beautiful chicken breast and put this salad together. I didn't mention earlier, but you do want to let your chicken breast rest for about five minutes after you take it off the heat, right? That way it has a chance for all those juices to redistribute and not run out of your breast. All right, so I'm going to start adding some black beans to this, which is going to set in, you know, I'm going to use the amount that I think will go with the amount of lettuce I have. Here's our corn, here's some jicama, which is a great prebiotic. Let's toss in those beautiful tomatoes for some bright color. Now let's add that chicken. I did cut it one slice smaller so that their pieces are more bite-size. The cotea cheese comes next, give that a nice sprinkle, and I like to add a fair amount. Now it's time to dress it up with our lime vinaigrette, so you want to give it a good shake, make sure everything is, you know, equally distributed. Now I like to spoon this on as opposed to pouring it in. That way I don't overdo it. Now we'll give it a nice toss, but we haven't added the avocado yet, as you've probably noticed, and that's because I don't want that to mash up and get real mushy, so we're going to add that at the end. As you toss your salad, you're going to get a sense as to whether or not you have enough of your toppings in there, so, you know, feel free to give it a toss, look at that, and add more stuff as you go, and that includes the dressing. Now I'm going to add the avocado and give it a very gentle toss. Let's give it a taste. I'll start some up here, and we'll talk about that dressing, because the dressing is really what makes it. I'm going to get a taste of this, that was a good stab. First let's talk about the dressing. Nice and light, a little bit of tang to it, a little bit of sweetness, nice balance between the sweet and the lime juice, excellent. The chicken is, you know, very well seasoned, you want to make sure you season both sides because the flavor just comes through, a little bit of that smoked paprika is just awesome. So I think you'll love this, guys, give it a go, let me know down in the comments what you think. Okay, I've never done three chef jokes before, so today's the first. Here we go. What do you get when you mix lime disease with avocados and a tomato? Guacoma. Now, you're going to want to try my guacamole recipe, I'm just certain of it, you're going to love it, it's so good, I'll leave a link here on the screen. Check it out, and let me know what you think. Thanks for watching today, don't forget to subscribe to my channel. Leave me a comment, and if you enjoyed today's video, give me a thumbs up. Thank you again, we'll see you next week for another rockin' recipe.