Description
We know salads can have a bad reputation. But this Summer Southwest Salad with light cilantro lime dressing is full of flavor and far from boring!
Ingredients
Units
Scale
- 1 box spring greens mix
- 1 bell pepper (chopped)
- 12 cherry tomatoes (sliced, halved)
- 1 avocado (sliced)
- 1/2 purple onion (sliced)
- 2 fresh corn cobs (roasted or grilled)
- 1 lb chicken tenders
- 1 tbsp cumin
- 2 tsp paprika
- 1/2 tsp chipotle powder
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp oregano (dried)
Light Cilantro Lime Dressing
- 1 avocado
- 1/3 cup olive oil
- 1 cup fresh cilantro leaves
- 3 cloves garlic
- 2 limes (juiced)
- 4 tbsp water ((if needed to thin dressing))
- salt and pepper (to season)
Instructions
- Start by preheating oven to 350°F for cooking the corn cobs. Once oven is preheated, place corn cobs with husks on the oven rack. Cook for 30 minutes.
- While the corn cobs are cooking, start preparing your chicken. In a small bowl mix together rubbing spices – cumin, paprika, chipotle powder, salt, garlic powder, thyme, oregano. Place chicken tenders in a bowl, sprinkle spices over chicken and rub with hands to make sure all tenders are evenly coated with chipotle spices.
- Heat skillet to medium high heat, lightly grease with butter or coconut oil so chicken does not stick. Place chicken in pan and cook about 5-6 minutes on each side until cooked through.
- After corn is done cooking, slice from the cob. Prepare your other toppings, slice onions, bell pepper, cherry tomatoes, avocado.
- Lastly, make your dressing. In a food processor, add avocado, olive oil, cilantro, garlic, lime juice, salt and pepper. Puree until a smooth consistency. Add water by the tablespoon to thin to the consistency you prefer. We added about 4 Tbsp because we liked our dressing a bit thinner.
- Place toppings on your beds of lettuce, drizzle with dressing and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course, Salad
- Cuisine: American, healthy dinner