©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Southwest Chicken Salad with Avocado Lime Dressing

Miss V picked this recipe out on Pinterest this morning.  We just needed to pick up a few things to make it.  The original recipe is found at Cinnamon Spice & Everything Nice.  I did make a few modifications.

For the Salad
4 corn tortillas
1 to 2 teaspoons olive oil
Kosher salt and fresh black pepper
4 cups chopped Romaine
1 bag of salad mix, your choice
1 can black beans, drained, rinsed
1 1/2 cup frozen corn, thawed
1 cup tomatoes, chopped
1 small red onion, cut in half then into thin slices
2 cooked chicken breasts, I just toss mine in the oven with salt and pepper
For the Avocado Lime Dressing
1/3 cup light olive oil or vegetable oil
2 avocados
1/2 cup sour cream
2 or 3 tablespoons fresh lime juice, I love Nellie & Joe's
1 small clove garlic
Kosher salt and fresh black pepper
Preheat oven to 350 degrees F. Stack and cut the tortillas into 1/8 inch thick strips. Spread on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake about 6 minutes, then toss and bake for another 5 to 6 minutes.
In a large bowl toss romaine, salad mix, tomatoes and onion.  In another bowl combine the beans, and corn.
Thinly slice the chicken or chop into bite size pieces.
To make the dressing put the ingredients (except salt and pepper) in a  food processor and pulse until smooth. Season with salt and pepper to your taste.
To assemble the salad place the lettuce mixture on a plate, then spoon on the beans and corn.  Then place on your chopped chicken and crispy tortilla strips.  I cheated and put on some avocado cubes too.
Spoon on the dressing and enjoy!

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