Creamy Southwest Chicken Salad Food

CREAMY BBQ SOUTHWEST CHICKEN SALAD FOR TWO

Steps:

• Mix chicken, cheese, peppers and onions in medium bowl. Add combined dressing and barbecue sauce; toss to coat. Cover and refrigerate at least 1 hour.
• Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
• Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with chicken salad.

CHILI LIME SOUTHWESTERN CHICKEN SALAD

Steps:

• Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
• Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
• Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

SOUTHWEST CHICKEN SALAD WITH CREAMY AVOCADO CILANTRO LIME DRESSING

Steps:

• To cook the chicken: Preheat the oven to 425 degrees F. Mix salt, pepper, paprika, ground cumin in a small bowl. Drizzle chicken with olive oil and sprinkle with the spice mixture on both sides. Place it on a sheet pan and roast for 30-35 minutes or until it registers 165 degrees F when a thermometer inserted in the middle of a breast. Remove from the oven and set it aside to cool for 10 minutes.
• To assemble the salad: Place salad greens, black beans, corn, peppers, jalapeno pepper, scallions, tomatoes, and cilantro in a large salad bowl.
• Drizzle it with the creamy avocado dressing. Give it a gentle toss to make sure that everything is thoroughly mixed.
• Cut the now-cooked and rested chicken in small cubes (or slices) and add it in the salad.
• Sprinkle with shredded cheddar cheese and serve.

SOUTHWEST CHICKEN SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• In large bowl, mix Salad ingredients.
• In blender, place olive oil, cilantro, garlic, lime juice and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yoghurt with whisk until smooth.
• Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
• While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
• Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
• Serve immediately.