Southwestern Chopped Salad
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Prep Time 30 minutes
Servings
people
Ingredients
  • 1 chicken breast
  • 1 Tablespoon canola oil
  • 1 can black beans drained, rinsed
  • 1 small red bell pepper chopped
  • 1 corn cob
  • 1 avocado
  • 1 cup unsweetened plain greek yogurt
  • 1 lime
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 teaspoon cumin
  • salt
  • 8 leaves romaine lettuce chopped
Prep Time 30 minutes
Servings
people
Ingredients
  • 1 chicken breast
  • 1 Tablespoon canola oil
  • 1 can black beans drained, rinsed
  • 1 small red bell pepper chopped
  • 1 corn cob
  • 1 avocado
  • 1 cup unsweetened plain greek yogurt
  • 1 lime
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 teaspoon cumin
  • salt
  • 8 leaves romaine lettuce chopped
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Instructions
  1. Heat skillet to medium heat and add canola oil. Season each side of chicken with a sprinkle of salt, cumin and chili powder.
  2. Cook chicken 4-5 minutes each side until done, and set aside.
  3. In a blender, combine avocado, yogurt, juice from 1 lime, garlic, a pinch of salt and cilantro. Blend until smooth, adding water to thin if necessary. Set aside.
  4. Chop lettuce, bell pepper and cut corn off cob. Add vegetables to a large mixing bowl.
  5. Drain and rinse black beans and slice or chop chicken, and add to bowl with vegetables.
  6. Drizzle half the dressing over the salad and mix together. Add more dressing as needed.
  7. Divvy up salads among bowls and enjoy!
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Thursday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

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