(not sure why the chicken looks so pink here, I promise it was fully cooked!)
With promising sunshine and delicious seasonal produce, salad season is upon us again! (I mean winter salads are great too but there is something about summer flavors!) This salad features my favorite southwest flavors with ingredients that I can easily reuse in other recipes. Plus, jalapeno popper dressing pulls all of the fabulous tastes and textures together into creamy, spicy bliss.
This isn't a very healthy salad but you can easily lighten yours up by using grilled chicken and fat free ingredients in your dressing!
What You'll Need:
one serving chicken
1/2 avocado, sliced
1/4 cup diced red onion
sliced grape tomatoes
charred corn on the cob
1/4 cup black beans, rinsed
crumbled tortilla chips
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup jalapenos
- 1 clove garlic
- 1 green onion
- 1 tablespoon cilantro
- salt and pepper to taste
Combine all of the dressing ingredients in a blender and blend until completely smooth, adding one jalapeno at a time until desired flavor is achieved (I used 2 fresh jalapenos in mine but peppers vary in heat so be prepared to adjust accordingly!). Refrigerate until ready to use.
Prepare chicken as desired. Layer greens, avocado, corn, black beans, onion, tomatoes, and tortilla chips. Top with chicken and dressing. Enjoy!
Chicken recipe from Ruthie Hart
Dressing Recipe from Closet Cooking