Sunday, June 14, 2015

southwestern chopped salad... 20 minutes

the goods:

1 chicken breast, pounded to an even thickness
large head of romaine lettuce, finely chopped
1 can (15 ounces) black beans, rinsed and drained
1 orange bell pepper, finely chopped
1 pint cherry tomatoes, halved
2 cups frozen corn, thawed

1 cup cilantro leaves, stems removed (I just grab a big handful)
1/2 avocado
fresh lime juice from 1/2 a lime
1 garlic clove
1/4 cup olive oil
1 and 1/2 teaspoons white wine vinegar
1/8 teaspoon salt

barbecue sauce for serving

Season the chicken breast with salt and pepper and grill over medium-high heat until cooked through, about 5-7 minutes, flipping halfway through.
To make the dressing, puree all ingredients in a food processor until smooth. Adjust seasonings as necessary. Place all ingredients in a large bowl and toss to combine, or create your own salad bar (my husband prefers this method so he can control how much he gets of each item). Top with dressing and drizzle with barbecue sauce.

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