Mmmm Monday- Southwest Chicken Salad

How much do we love recipes from The Culinary Cafe? LOVE LOVE LOVE. This one is no exception. TASTY!!

Creamy Avocado Dressing
1/4 cup low-fat buttermilk
1 tablespoon light mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, peeled
1/2 ripe peeled avocado, seeded and coarsely mashed

Combine all ingredients in a food processor and pulse until smooth. Chill in fridge.

2-3 cloves garlic, chopped
half of red onion, chopped

3 cups frozen corn

Salt & pepper

1 tsp. cumin, or more to taste

2 tbs. pickled nacho jalapenos, chopped

1-2 handfuls cilantro, chopped

1 can black beans, rinsed and drained

1 head romaine lettuce, chopped

1 red bell pepper, diced

tortilla strips

1 rotisserie chicken, pulled off bone and chopped

Saute the onions and garlic in about a tablespoon of olive oil. Cook them for 2 minutes. Now add in the corn and beans. Saute for about 4 minutes. Season with salt, pepper, and cumin. Don’t forget the jalapenos…all salsas need a kick.

Divide chopped lettuce among plates. Top each plate of lettuce with some chicken. Spoon black bean/corn salsa over chicken. Sprinkle with chopped red bell pepper. Drizzle each serving with Creamy Avocado dressing and top with tortilla strips. Serve!

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