Southwest Salad

• servings: Yield: 4
• active time: 15
• total time: 30

Ingredients

Cilantro-Jalapeño Dressing:

• 1/3 cup olive oil

• 1/4 cup lime juice

• 1/2 cup mayo

• 1/2 teaspoon salt

• 2 garlic cloves, finely minced

• 1/2 jalapeno, roughly chopped (remove seeds for less heat)

• 1/2 teaspoon honey

• 1/2 cup cilantro, de-stemmed

Salad with Toppings:

• 1 Head of romaine lettuce, chopped

• 1 cucumber, sliced

• 2 carrots, sliced

• 2/3 cup black beans

• 1/2 red onion, sliced

• 1 cup cherry tomatoes, halved

• 2 avocados, sliced

• 1/3 cup pepitas

• 2/3 cup corn

• 1/3 cup cotija

• Tortilla strips

Chicken and Spice Mix:

• 2 boneless skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• 1 tablespoon olive oil

Directions

Blend all dressing ingredients in a food processor until smooth. Keep refrigerated.

Cut lettuce and clean under cold water. Prepare desired toppings.

Mix chicken breasts with spices and oil in a bowl. Cook in a skillet over medium heat for five minutes on each side, adding more oil to the pan as needed until each side is golden brown and crispy. Then carefully slice on a cutting board and return the strips to the hot skillet for an additional few minutes until done.

Garnish with lime wedges and finely chopped cilantro.

Notes

Can also be prepared and enjoyed without chicken as a vegetarian meal.