southwestern chopped salad... 20 minutes

the goods:

1 chicken breast, pounded to an even thickness

1 tablespoon chili powder

1 head romaine lettuce, chopped

1 red bell pepper, chopped

1 cup cherry or grape tomatoes, halved

1 can (15 ounces) black beans, rinsed and drained

1 avocado, peeled, pitted, and diced

1/3 cup roasted and salted pepitas (or sunflower seeds if you can't find them)

tortilla strips

cilantro leaves

dressing:

1 avocado, peeled and pitted

1 jalapeno, stemmed, seeded, and ribs removed

1 garlic clove

1/4 cup cilantro

1/4 cup sour cream

1/4 cup salsa

1/4 cup milk

2 tablespoons olive oil

1/2 teaspoon sugar

juice from 1 lime

1/4 teaspoon salt

1/4 teaspoon cumin

1/8 teaspoon pepper

1/8 teaspoon paprika

couple dashes of hot sauce

Add all the dressing ingredients to a food processor and pulse until smooth. Chill in the refrigerator.

Preheat and lightly oil grill. Season chicken breast with chili powder and grill for 3 minutes on each side until cooked through. Transfer to a cutting board to rest.

Combine salad ingredients in a large bowl. Chop up chicken breast and add to salad. Top with tortilla strips and cilantro leaves. Serve with dressing.