More Than Just Your Average Salad

Ingredients

Chicken Marinade

1 lime juiced and zested

1 tsp garlic powder

½ tsp cumin

1 tsp chili powder

½ tsp salt

2 tbsp honey

1 tbsp avocado oil

2 chicken breasts

Spicy Ranch Dressing

½ cup ranch dressing

2-3 tbsp hot sauce of choice I used Chipotle Cholula

For the Salad

1 head green leaf lettuce chopped

2 tomatoes diced

1 can black beans drained and rinsed

1 red bell pepper sliced

2 avocado sliced

1 cup corn

½ red onion sliced

½ cup tortilla strips

cilantro for garnish and lime wedges

Instructions

•In a large bowl or gallon-sized zip lock, combine the chicken marinade ingredients. Add the chicken breasts, and toss until covered in the marinade. Refrigerate for at least 8 hours, up to 24 hours.

•Spray a grill pan with cooking spray, then heat on medium heat. Once the grill pan is hot, add the chicken breasts, and cook for 5-6 minutes. Flip the chicken breasts and cook on the other side for 5-6 minutes as well. Don't flip the chicken back and forth, as you won't get the perfect grill marks! Once the chicken is cooked, set aside to cool, then slice into thin strips.

•While the chicken is cooking, make the southwest ranch dressing. Add the ranch dressing and hot sauce to a small bowl, then stir until combined. Set aside.

•Assemble your salads with lettuce, sliced chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, tortilla strips, cilantro, and lime juice. Drizzle with the spicy ranch dressing and eat up!

Recipe link-https://theoregondietitian.com/spicy-southwest-salad/

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