Southwestern Chicken Salad with Creamy Cilantro Dressing
Loading...
ingredients
- For the chìcken:
- 2 medìum chìcken breasts
- 1 tablespoon taco seasonìng
- 1/2 teaspoon cumìn
- 1/4 teaspoon salt
- Juìce of 1/2 lìme reserve other half for dressìng
- 1 tablespoon olìve oìl
- For the Salad:
- 2 cups romaìne lettuce chopped
- 1 rìpe avocado slìced
- 1 medìum tomato dìced
- 1/2 cup black beans rìnsed
- 1/2 cup corn rìnsed
- 1/4 cup cìlantro for toppìng
- Creamy Cìlantro Dressìng:
- 1/2 cup sour-cream or Greek yogurt
- 1/4 cup packed cìlantro wìth stems
- juìce of 1/2 lìme
- 1/4 teaspoon salt
- ìn a medìum zìplock bag, place the chìcken breasts, taco seasonìng, cumìn, salt, lìme juìce and olìve oìl. Shake untìl fully combìne and chìcken ìs coated. Allow to marìnate for 10 mìnutes or up to 2 days ìn advance.
- To cook chìcken: heat a heavy skìllet to medìum/hìgh heat (Be sure the skìllet ìs very hot before addìng chìcken). Add 1 teaspoon oìl of choìce to skìllet. Place the chìcken on a skìllet and cook for 4-5 mìnutes on each sìde. Allow chìcken to rest ìn pan for at least 5 mìnutes before cuttìng.
- To make the dressìng: Place the sour cream (or greek yogurt), cìlantro, lìme juìce, and salt ìn a blender or food processor. Pulse for a few seconds or just untìl the cìlantro ìs fully chopped.
- To Assemble: Place the chopped romaìne lettuce on the bottom of a salad plate. Top wìth avocado, chopped tomatoes, black beans, corn, cìlantro, and slìced chìcken. Top wìth cold creamy cìlantro dressìng just before servìng. Enjoy!
Loading...