Southwest Salad with Avocado Dressing and Chili Lime Chicken
If you’re like me the same old salads get boring fast, then your attempt at eating better, or adding more vegetables and salads into your diet dies fast. We’ve been testing out new salads lately, and loving the results! This one is so tasty, and quick to make.
Ingredients
–Salad–
1 head romaine lettuce, chopped
3 cups spinach
1 can sweet corn, rinsed and drained
1 red bell pepper, chopped
1 cup cherry or grape tomatoes, cut in half
1 15 oz. can black beans, rinsed and drained
1/3 cup sunflower seeds
–Dressing–
1 small avocado, peeled and sliced
1 small jalapeno, seeded, deveined, and roughly chopped
1/2 tsp. minced garlic
1/4 cup loosely packed cilantro
1/4 cup sour cream
1/4 cup smooth salsa
1/4 cup milk
juice from 1 lime
2 Tbsp olive oil
1/2 tsp sugar
1/4 tsp salt
1/3 tsp ground cumin
1/8 tsp pepper
1/8 tsp smoked paprika
–Chicken–
1 lb. chicken breast, pounded to 1/2″ thickness
2 Tbsp olive oil
1 tsp chili powder
1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime
Instructions
1
–Chicken–
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.
2
If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.
3
Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
4
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
5
Remove chicken from grill and let rest 5 minutes before slicing.
6
–Salad & Dressing–
Add all of the Creamy Avocado Salad Dressing ingredients to a blender and blend until smooth, scraping the sides down as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency if needed. Chilli in the refrigerator, time permitting.
Add all of the Creamy Avocado Salad Dressing ingredients to a blender and blend until smooth, scraping the sides down as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency if needed. Chilli in the refrigerator, time permitting.
7
Add salad ingredients to a large bowl except for the tortilla strips and toss to combine.
8
Toss salad with desired amount of dressing (there will probably be some left over) or drizzle dressing over individual servings if not eating all of the salad immediately.
9
Garnish salad with tortilla strips and freshly cracked salt and pepper.
10
Adapted from http://carlsbadcravings.com/southwest-salad-creamy-avocado-salsa-dressing/
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