Southwest Chopped Chicken Salad
What you need:
For the chicken:
- Chicken tenderloins or breasts
- Taco seasoning
For the salad:
- 5 cups romaine lettuce, chopped
- 1/2 cup grape tomatoes, halved
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 2 Tbsp. cilantro, chopped (plus some)
- Tortilla strips, for garnish
For the cilantro lime dressing:
- 1 cup cilantro, stems removed
- 1/2 cup plain Greek yogurt
- 2 cloves minced garlic
- Juice of 1 lime
- Pinch of salt
- 1/4 cup olive oil
- 2 Tbsp. apple cider vinegar
Directions:
- Make dressing first: combine cilantro, yogurt, garlic, lime, and salt in a food processor or blender. While the processor/blender is on, add oil and vinegar until emulsified. Transfer to a bottle, mason jar, etc. and refrigerate until ready to serve.
- Season chicken with taco seasoning and cook as desired. Cut into bite-size pieces or strips.
- Prepare salad by placing lettuce in a bowl. Top with tomato, corn, black beans, and cilantro. Toss salad.
- Serve in individual portions topped with chicken and tortilla strips - drizzled with cilantro lime dressing, if desired.
Recipe slightly adapted from Damn Delicious