Chili Lime Southwestern Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lime juice

  Raw

  ⅓ cup or 81g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Greek yogurt

  Plain, whole fat

  ¼ cup or 60g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Grape tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Black beans

  Mature seeds, raw

  ½ cup or 97g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

Directions

1. 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.
2. 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.
3. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
4. 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.
5. Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.
6. Recipe by: Karina - Cafe Delites (source: https://cafedelites.com/southwestern-chicken-salad/#wprm-recipe-container-40423)