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Southwest Chicken Salad with Avocado Dressing
A refreshing and light southwest chicken salad with avocado dressing, using grilled chicken with rice, black beans, tomatoes, avocado and peppers.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
Southwest
Servings:
2
servings
Author:
Ellen
Ingredients
2 to 3
cups
spring mix
1
cup
sliced grilled chicken breast
1
cup
canned corn
(drained)
1
medium tomato
(chopped)
15
medium black olives
(quartered)
1
cup
cooked white or brown rice
1
can black beans
(drained)
3
Tbs
red and orange sweet peppers
(sliced)
1
small avocado
(sliced)
Avocado Dressing
1
avocado
1/4
cup
plain Greek yogurt
3
TBS
lime juice
(fresh squeezed)
1
TBS
rice vinegar
3
TBS
vegetable oil
3/4
tsp
chili powder
1/4
tsp
cumin
1/2
tsp
Kosher salt
(or sea salt)
1/4
tsp
black pepper
10
cilantro leaves
(chopped to 3 TBS)
1 - 2
TBS
water
(optional - to thin as needed)
Instructions
On your dinner plate layer spring mix.
Top the lettuce with the rest of your ingredients in any order you want.
Drizzle with avocado dressing.
Avocado Dressing
In a blender or magic bullet: add avocado, yogurt, spices, lime juice, and rice vinegar.
Blend until smooth
Drizzle in vegetable oil and blend
Add water if needed to thin the dressing. *
Stir in chopped cilantro leaves.
Notes
*this is a very thick dressing; you will not be drizzling on put spooning on your salad.