Southwest Salad

I'm a huge fan of BIG salads. What's in a big salad? Big lettuce, big carrots, tomatoes like volleyballs...any Seinfeld fans out there?

Most salads out are pretty sad. I mean seriously, who's inclined to eat a mountain of green mulch with a sparse smattering of carrots, tomato, and the occasional crouton? So when it comes to salad, I like to pile mine high with loads of chopped vegetables, fruits, herbs, and proteins.

This Southwest Salad is perfect for those summer evenings when you don't feel much like turning on the stove. I also love bringing this salad (sans chicken) along to a friend's house to complement a dinner of enchiladas or fajitas.

Southwest Salad

Ingredients

For the dressing

· ¾ cup low fat, plain greek yogurt

· 2 tbsp honey or agave

· 2 tsp apple cider vinegar

· Juice of two limes

· 2 garlic cloves, minced fine

· 2 tbsp chili powder

· 2 tsp cumin

· 4-6 dash of hot sauce

· Salt and pepper to taste

For the salad

· 2 boneless skinless chicken breasts

· 1 tbsp chili lime seasoning

· 1 tsp garlic powder

· ¼ tsp salt

· ¼ tsp pepper

· 1 tbsp olive oil

· 1 cup grape tomatoes, halved

· 15oz can black beans, drained and rinsed

· 4 ears of corn, kernels removed from the cob

· 2 avocados, diced

· 6 scallions, sliced thin

· 1 English cucumber, diced

· ¼ cup cilantro, chopped

· 6 cups romaine lettuce, chopped

· ½ cup sharp cheddar cheese, shredded

· 1 cup Fritos or crushed tortilla chips

Preheat oven to 425F.

In a small bowl, whisk together all ingredients for the dressing. Set aside.

Lay the chicken breasts flat in a gallon-sized zip-top bag. Remove the air from the bag as best as possible. Using a meat mallet or heavy rolling pin, pound the chicken breasts to achieve uniform thickness (about 3/4in) for each breast. This will tenderize the meat as well as promote more even cooking. Add the chili lime seasoning, garlic, salt, pepper and oil to the bag. Massage the spices over each chicken breast in the bag. Remove the chicken from the bag and place on a greased baking sheet. Bake in the oven for about 22 minutes or until the chicken is cooked through. Allow the chicken to rest under tented aluminum foil for 5-10 minutes before slicing or dicing.

In a large bowl, toss together remaining salad ingredients. Add the cooked chicken. Drizzle over the salad dressing and toss to coat.

Serves 4 (entree) to 12 (side)

Notes

If you have the time, the chicken is best if it has some time to marinate and tenderize in the spices. Prep in advance and store up to 2-3 days in the fridge.

I prefer the Trader Joe’s Chili Lime seasoning blend for convenience. If you’re having trouble finding, substitute with a scant tablespoon of chili powder, ¼ tsp salt, and the zest of one lime.

If you’re mixing the dressing and enjoying the salad that same day, whisk the dressing in the bottom of your large salad bowl. Top with all the salad ingredients, but wait to toss until ready to serve. Not only will this save you some extra clean up, but it affords you the opportunity to prep the salad earlier in the day without becoming mushy by dinner time!

Gluten Free Friendly!