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:

    1. 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.
    2. Season chicken with taco seasoning and cook as desired. Cut into bite-size pieces or strips.
    3. Prepare salad by placing lettuce in a bowl. Top with tomato, corn, black beans, and cilantro. Toss salad.
    4. Serve in individual portions topped with chicken and tortilla strips - drizzled with cilantro lime dressing, if desired.

Recipe slightly adapted from Damn Delicious