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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 Time10 minutes
Total Time10 minutes
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.