Steps to Make Chicken Fajita Salad

1. Prepare the seasoned Pinto Beans – In a small saucepan, Add 1 cup of crushed tomatoes, 1 teaspoon of Chili Powder, and 1/4 teaspoon of Cumin to 2 cans of Pinto Beans. Simmer on low until heated through about 5 minutes.
2. Roast the Corn– Place four ears of corn in a sheet pan with one tablespoon of olive oil. Roll corn in the oil and season with salt and pepper. Place in a pre-heated 375-degree oven and cook until corn is tender and just starting to turn light golden. Check every ten minutes and rotate the corn to prevent burning. Remove from oven, and slice kernels off the cobb.
3. PICO DE GALLO – Chop two cups of tomatoes and one large onion in a small dice. Add the juice of one lime, mix it, and place it covered in the refrigerator to marinate. Alternatively, you can use your favorite pico de Gallo or salsa.
4. Roast Bell Peppers and Onions– Slice Bell Peppers and Onions into long strips—and place in a sheet pan with two tablespoons of olive oil. Sprinkle 1 Teaspoon of dried garlic over the veggies. Cook in a pre-heated 375-degree oven until tender and golden in color.
5. Marinate and Grill the Chicken–Marinade Chicken in 1 Tablespoon Adobo Sauce, one teaspoon of dried garlic, 1/4 teaspoon cumin, juice of one lime, and 1/4 cup olive oil for approximately 20 minutes. I like putting the ingredients in a ziplock bag and ensuring the chicken is coated with the marinade. Place marinated chicken on the grill or in a preheated 400-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees.
6. Chop the Romaine lettuce and watercress and julienne the jicama. Peel and slice the avocado.
7. Salad Dressing -Whisk 1/2 cup Olive Oil, 2 Tablespoons White Wine Vinegar, Juice of One Lime, 1/4 Teaspoon Salt. 1/2 Teaspoon Pepper, 1/2 Teaspoon Dried Garlic
8. Grate the Cojita Cheese
9. Plate Salad by placing lettuces on a large salad platter, and add corn, sauteed peppers and onions, seasoned beans, avocado, pico de Gallo, and sliced grilled chicken. Toss with salad dressing and add crumbled cotija cheese and jicama.