I'm just a normal girl that happens to be obsessed with everything food related from cooking, to trying new restaurants with imaginitive menus to finding the comfort in a simple PB&J. There's nothing that makes me happier than sharing my...
Having salad for dinner isn't boring when it's full of Southwest flavors and creamy avocado dressing.
Southwest chicken salad with healthy avocado buttermilk dressing recipe
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
2 medium-size chicken breasts (about 1 pound)
2 romaine hearts, chopped (about 5-6 ounces)
1 jalapeño, thinly sliced
1 cup shredded low-fat mozzarella cheese
1 large tomato, diced
3 tablespoons roughly chopped cilantro
2 cups corn
2 cups canned black beans, drained and rinsed
Avocado buttermilk dressing (see recipe below)
Chili croutons (see recipe below)
In a small bowl, combine chili powder, paprika, garlic powder, oregano, cayenne pepper and salt.
Cut chicken breasts in half lengthwise to make four pieces. Sprinkle chicken evenly on both sides with seasoning.
Heat a drizzle of canola oil in a large nonstick skillet over medium-high heat. Cook chicken until cooked through and slightly blackened, about 5 minutes per side. Let set for a few minutes. Slice into strips.
Pile lettuce onto a serving platter. Sprinkle jalapeño, cheese, tomato, cilantro, corn and black beans on top. Add sliced chicken breasts, then drizzle with dressing and top with croutons.
Avocado buttermilk dressing recipe
1-1/2 cups diced avocado (about 2 small avocados)
1-1/4 cups buttermilk
1/4 cup low-fat mayonnaise
3/4 teaspoon garlic powder
3/4 teaspoon salt, plus more to taste
1/2 teaspoon dried dill
1/2 teaspoon dried basil
Black pepper, to taste
Place all ingredients in a blender. Blend until smooth and creamy. Add more buttermilk, as needed, if the dressing is too thick. Season with salt and pepper to taste.
Chili croutons recipe
2-1/2 cups cubed day-old bread
1-1/2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
Preheat oven to 325 degrees F.
In a medium bowl, toss bread with oil, salt, garlic powder and chili powder. Spread on to a rimmed baking sheet.
Bake for 5-8 minutes until crisp and lightly brown. (If you use fresh bread, they will need to be cooked longer.)