Sunday, June 16, 2013

Southwest Chopped Salad with Cilantro Dressing

Large head of romaine

2 chicken breasts
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn 
5 green onions

cumin, salt, and pepper to tast
Creamy Cilantro Lime Dressing (Recipe below)

Season chicken breasts with cumin, salt, and pepper.
Grill chicken breasts and chop into bite-sized pieces.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Creamy Cilantro Lime Dressing 

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1/4 cup olive oil
1 1/2 tsp. white vinegar

1/8 tsp. salt
*The original recipe calls for 1-2 garlic cloves, but I thought it was WAY too much garlic and it               completely overtook the dressing. Next time, I will omit it completely.

Puree all ingredients in a blender or food processor until smooth.

Recipe and picture from The Garden Grazer

No comments:

Post a Comment