Southwest Chicken Salad
Southwest Dressing:
¼ C Mayo (can use lite)
¼ C buttermilk (can use lite)
½ t cumin
2 T lime (this is about half a lime, juiced)
¼ C cilantro, chopped
1 garlic clove, minced
½ of a small shallot, minced
¼ t oregano
Dash of chili powder
Salt/pepper to taste
Into a small food processor ( or mini chopper/blender) put all of the salad dressing ingredients. Whirl it up until the ingredients are well combined, refrigerate until ready to use.
Salad:
1-2 chicken breasts
½ lime, juiced
Mixed baby greens (about half a bag)
Romaine, torn into small chunks
1 ear of corn, husk removed and cleaned
1 can black beans, rinsed
1 avocado, peeled, pitted and cut into slices
Tomatoes
Cucumber
1 Carrot
Blue corn chips, crumbled (optional)
Preheat grill, sprinkle chicken with lime juice and salt/pepper. Grill until done.
Meanwhile, in a large bowl, place the lettuces. Next cut the kernels off of the corn (I do this right in the lettuce bowl). Rinse the black beans, drain and sprinkle one half of the can into the salad (reserve remaining beans for another use). Chop the cucumber and tomatoes into small chunks, add to the salad. Grate one carrot with the large holes of a box grater and place in the salad. Sprinkle the salad with the avocado slices.
When the chicken is done, cut into bit sized chunks and add to the salad. Next drizzle salad dressing on and toss well. Sprinkle blue corn chips on top and serve.
Serves 2 with large portions.
Southwest Dressing:
¼ C Mayo (can use lite)
¼ C buttermilk (can use lite)
½ t cumin
2 T lime (this is about half a lime, juiced)
¼ C cilantro, chopped
1 garlic clove, minced
½ of a small shallot, minced
¼ t oregano
Dash of chili powder
Salt/pepper to taste
Into a small food processor ( or mini chopper/blender) put all of the salad dressing ingredients. Whirl it up until the ingredients are well combined, refrigerate until ready to use.
Salad:
1-2 chicken breasts
½ lime, juiced
Mixed baby greens (about half a bag)
Romaine, torn into small chunks
1 ear of corn, husk removed and cleaned
1 can black beans, rinsed
1 avocado, peeled, pitted and cut into slices
Tomatoes
Cucumber
1 Carrot
Blue corn chips, crumbled (optional)
Preheat grill, sprinkle chicken with lime juice and salt/pepper. Grill until done.
Meanwhile, in a large bowl, place the lettuces. Next cut the kernels off of the corn (I do this right in the lettuce bowl). Rinse the black beans, drain and sprinkle one half of the can into the salad (reserve remaining beans for another use). Chop the cucumber and tomatoes into small chunks, add to the salad. Grate one carrot with the large holes of a box grater and place in the salad. Sprinkle the salad with the avocado slices.
When the chicken is done, cut into bit sized chunks and add to the salad. Next drizzle salad dressing on and toss well. Sprinkle blue corn chips on top and serve.
Serves 2 with large portions.
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