CHICKEN TEX-MEX SALAD

March 09, 2017

INGREDIENTS

• 2 cups chicken, cooked and sliced
• ¹⁄₂ cup white cheddar, shredded
• 1 small avocado, diced
• ²⁄₃ cup corn, about 1 ear
• ¹⁄₂ cup red onion, chopped
• 1/2 cup black beans, rinsed and drained
• 6-8 leaves romaine lettuce, torn
• 1/2 red pepper, diced
• ¹⁄₂ cup baked tortilla chips, crushed
• 1-2 cup white rice cooked
• Chipotle Sea Salt

CILANTRO-LIME DRESSING

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• pinch of Sel Gris Sea Salt
• To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

DIRECTION

1. In a large bowl, combine chicken, cheese, avocado, corn, onion, black beans, lettuce and red pepper.
2. Place small scoop of rice in bowl and top with salad. Sprinkle each with tortilla chips and lightly season with chipotle sea salt
3. Lightly drizzle Cilantro-Lime dressing over salad.

Share:

Leave a comment

Comments will be approved before showing up.

Name *

Email *

Comment *