Southwestern Chicken Salad with Creamy Cilantro Dressing

Southwestern chicken salad with creamy cilantro dressing is 1000x more delicious, fresher, and healthier than any restaurant salad at a fraction of the price. Spring is just a few weeks away and I couldn't beLess







Ingredients

    For the Salad:
  • 1/2 cup corn rinsed
  • 1/4 cup cilantro for topping
  • 1 medium tomato diced
  • 1/2 cup black beans rinsed
  • 2 cups romaine lettuce chopped
  • 1 ripe avocado sliced
  • For the chicken:
  • Juice of 1/2 lime reserve other half for dressing
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 medium chicken breasts
  • 1 tablespoon taco seasoning
  • Creamy Cilantro Dressing:
  • 1/4 cup packed cilantro with stems
  • juice of 1/2 lime
  • 1/4 teaspoon salt
  • 1/2 cup sour-cream or Greek yogurt






Instructions

  1. In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.
  2. To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on a skillet and cook for 4-5 minutes on each side. Allow chicken to rest in pan for at least 5 minutes before cutting.
  3. To make the dressing: Place the sour cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.
  4. To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!



Recipe has been adapted from >>>>>  here



0 Comments