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Southwest Chicken Salad With Creamy Avocado Cilantro Dressing.

26 Aug

As many of you know, I love to cook- although it wasn’t always that way. I actually never really cooked up until about 5 years ago when I decided that I wanted to try more things at home.  Since then, I’ve become addicted to pinterest recipes and cooking shows as well. I share my meals on Instagram & Facebook and cook for friends often. The response has been overwhelmingly positive, which brings me to share the great news that I will now be sharing my favorite recipes on this blog. Don’t get me wrong fashion and beauty will always be my main focus, but some recipes are just too good not to share- So without further ado- here is my new favorite salad recipe!!!! I found a picture of a similar salad on Pinterest and had to recreate it!

salad

 

Southwest Chicken Salad with Creamy Avocado Cilantro dressing.

Prep Time: 40 minutes 

Ingredients: 

For the Salad:

Place  romaine lettuce in a bowl- top with diced avocado, red peppers, corn, black beans, and chicken breast. Garnish with cheese.

*Romaine lettuce

*1 Avocado-diced

*1/4 Cup shredded cheese of your choice-I prefer mexican blend from Trader Joes.

*Corn on the cobb(2 ears)- Fire roasted, then cut off of the cobb.

*1 Can of black beans-drained

*1 Red pepper-fire roasted-diced.

*1 Large chicken breast-seasoned and diced.

Note: You can grill or pan cook the chicken. I used a skillet and seasoned it with cumin, hot chili powder, garlic salt, pepper and lime juice. I cooked the chicken on medium heat in about 1-2 Tbsp of olive oil and sprinkled the seasoning on both sides and squeezed lime on top.

Fire roasting; You can use a grill, Oven broiler or lay the corn & red pepper right on your(clean) stove top- YES right on the flame! (Be sure to stay close by and turn the veggies so they don’t burn)

 

For The Dressing:

Simply throw the following ingredients in a blender and blend until smooth. Taste dressing after adding garlic salt and pepper in intervals. (you can always add more, but can’t take away)

*2 Avocados

*1/4 cup sour cream

*1/2 Cup milk-or more depending on the consistency you prefer.

*Juice of 1 lime

*1/4 Cup Cilantro-loosely packed in a measuring cup (a small handful)

*3 Garlic Cloves chopped

*Garlic salt & Pepper-to taste

Note: This dressing would make a great dip for taquitos, southwest egg rolls, nachos- the list goes on and on. YUM!

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3 Responses to “Southwest Chicken Salad With Creamy Avocado Cilantro Dressing.”

  1. Karen August 27, 2014 at 7:52 am #

    This looks delicious! I’m gonna give it a try, thanks.

  2. P. Ryan August 27, 2014 at 4:59 pm #

    This looks great!!!

  3. beatrice Messina September 2, 2014 at 1:17 pm #

    Yum

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