Southwestern Chicken Salad with Creamy Cilantro Dressing

• Meat

  • 2 Chicken breasts, medium

• Produce

  • 1 Avocado, ripe
  • 1/2 cup Black beans
  • 1/4 cup Cilantro
  • 1/4 cup Cilantro with, packed stems
  • 1/2 cup Corn
  • 1/2 Lime, Juice of
  • 1/2 Lime, Juice of
  • 2 cups Romaine lettuce
  • 1 Tomato, medium

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Sour cream

Found on gimmedelicious.com

Ingredients

• For the chicken:
• 2 medium chicken breasts
• 1 tablespoon taco seasoning
• ½ teaspoon cumin
• ¼ teaspoon salt
• Juice of ½ lime (reserve other half for dressing)
• 1 tablespoon olive oil
• For the Salad:
• 2 cups romaine lettuce, chopped
• 1 ripe avocado, sliced
• 1 medium tomato diced
• ½ cup black beans, rinsed
• ½ cup corn, rinsed
• ¼ cup cilantro for topping
• Creamy Cilantro Dressing:
• ½ cup sour-cream (or Greek yogurt)
• ¼ cup packed cilantro with stems
• juice of ½ lime
• ¼ teaspoon salt

Directions

• In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.
• To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on skillet and cook for 4-5 minutes on each side. Allow to rest in pan for at least 5 minutes before cutting.
• To make the dressing: Place the sour-cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.
• To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!