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Chili Lime Southwest Chicken Salad Recipe

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This recipe for Chili Lime Southwest Chicken Salad is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MARINADE/DRESSING
4 skinless , boneless chicken thigh fillets
2 T olive oil
1/3 c freshly squeezed lime juice
4 T fresh chopped cilantro (or flat-leaf parsley)
2 cloves garlic , crushed
1 t brown sugar
1/2-3/4 t red chili flakes (adjust to your preference of spice)
1/2 t ground Cumin
1 t salt
1/4 c plain Greek yogurt (or sour cream) -- FOR DRESSING ONLY
SALAD
4 c romaine (cos) lettuce leaves, washed and dried
1 c grape / cherry tomatoes , halved
1 ripe avocado , sliced
1 c black beans , washed and rinsed
1 c corn , washed and rinsed
Directions:
Directions:
Blend all the marinade ingredients but yogurt together to combine until blended. Pour half the marinade into a shallow dish to marinade the chicken for two hours. Refrigerate the reserved marinade to use as the dressing.
Grill chicken fillets on each side until golden, crispy and cooked through. Set aside and allow to rest.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
Prepare dressing with remaining marinade/dressing with the 1/4 cup Greek yogurt; mix well to combine OR pulse in a small food processor. Divide, dress and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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