Southwest Chicken Salad

We couldn’t get enough of this salad.  You can increase or decrease ratios of what you want in your salad.

 

Ingredients:

Lettuce- I used spring mix

Frozen corn- steamed or microwaved

Chopped fresh tomatoes

Cooked brown rice- I did mine in a rice cooker

Black beans- from a can or cooked in a crockpot

Southwest Chicken*

Avocado Cilantro Lime Dressing*

 

 

*Southwest Chicken ingredients:

1/3 c. oil

3 T. white vinegar

1 T. fresh cilantro, chopped

2 tsp. chili powder

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

1 pound of chicken breasts

Directions:

Combine spices.  Add oil, vinegar, and cilantro.  Place all into a plastic ziploc bag and add chicken.  Allow to marinate in the fridge for at least 30 minutes.  Grill chicken until cooked through- about 6-7 minutes per side. Baste chicken with leftover marinade when you turn it.  Make sure chicken is thoroughly cooked.

 

*Avocado Cilantro Lime Dressing ingredients:

2 small avocados

2 T. mayonnaise (I used Vegenaise so it would be egg free)

1 c. cilantro, washed

2 green onions, sliced

1-2 cloves garlic, minced

1/2 tsp salt

1/2 tsp sugar

juice of 1 lime (about 1 T.)

3 T. milk (I used unsweetened cashew milk)

4 T. extra virgin olive oil

1/2 tsp white vinegar

Directions:

Scoop out the avocados and save the pits for storing in the dressing. Blend all ingredients in the blender until smooth.  Store in the fridge in an airtight container with the avocado pits in the dressing to help keep it fresh.  Could also be used as a dip.