Monday, June 22, 2015

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

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.

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