South West Chicken Salad
Ingredients
Dressing
-
½
cup
low fat mayonnaise
-
¼
cup
low fat sour cream
-
1
whole
lemon
-
2
tablespoons
lemon juice
-
1
teaspoon
minced garlic
-
1-2
teaspoons
sriracha
-
½
teaspoon
salt
-
1
teaspoon
granulated onion powder
-
1-2
tablespoons
chopped parsley
-
¾
teaspoon
Worcestershire sauce
-
½ - ¾
cup
buttermilk
Chicken
-
1
pound
chicken breast
-
2
tablespoons
canola oil
-
2
teaspoons
taco seasoning
-
to taste
salt and pepper
Salad
-
1
whole
bell pepper, chopped
-
1
large
romaine heart, washed and chopped
-
1
large
tomato, chopped
-
1 ½
cups
black beans
-
2
ears
corn, grilled or 1 ½ cups sweet yellow corn
-
½
cup
chopped cilantro
-
2
ripe
avocados, diced
Optional Toppings
-
to taste
shredded cheese
-
to taste
salsa
-
2
cups
crushed plantain chips or tortilla chips
Instructions
- Season the chicken with salt, taco seasoning, and pepper, then grill until cooked through.
- Let the chicken rest for a few minutes before cutting it into bite-sized pieces.
- In a large bowl, combine romaine lettuce, tomatoes, corn, black beans, salsa, avocado, and green onions.
- In a separate bowl, whisk together the dressing ingredients until well combined and adjust seasoning as needed.
- Serve the salad topped with chicken and dressing on the side.
Nutrition Facts (estimated)
Servings
4-6
Calories
544
Total fat
36g
Total carbohydrates
88g
Total protein
41g
Sodium
929mg
Cholesterol
80mg
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