Name: Southwest Chicken Salad with Creamy Yogurt Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (398 ml) cans black beans; 0.681 kg chicken breasts, boneless skinless; 3 ears corn; 1 ½ small bunches green onions (scallions); ¾ cup plain Greek yogurt; 3 red bell peppers; 1 ½ heads romaine lettuce; 6 small corn tortillas; 3 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; paprika; salt; virgin coconut oil

Southwest Chicken Salad with Creamy Yogurt DressingSouthwest Chicken Salad with Creamy Yogurt Dressing — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 avocados

1 ½ (398 ml) cans black beans

0.681 kg chicken breasts, boneless skinless

3 ears corn

1 ½ small bunches green onions (scallions)

¾ cup plain Greek yogurt

3 red bell peppers

1 ½ heads romaine lettuce

6 small corn tortillas

3 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

paprika

salt

virgin coconut oil

Instructions

Preheat oven to 175°C (350°F).

Cut tortillas into thin strips and place on a baking sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer.

Place in the oven and bake until golden and crispy, 10-12 minutes.

Heat a skillet over medium-high heat.

Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.

Coat bottom of skillet with oil. Add chicken and cook until cooked through, 2-3 minutes per side.

In a small bowl, prepare dressing by whisking together yogurt, salt, chili powder, garlic powder, pepper, cumin, and paprika.

Remove husks and silks from corn. Stand up vertically in the middle of a large bowl and slice kernels off the cob.

Wash and dry lettuce, bell peppers, tomatoes, and green onions. Chop lettuce crosswise into 2 ½ cm strips and transfer to the bowl with corn. Seed, medium dice, and add bell peppers to bowl. Medium dice and add tomatoes to bowl. Trim and discard root ends, chop onions, and add to bowl. Halve and pit avocados; scoop out and medium dice the flesh and add to bowl.

Drain and rinse beans. Place on paper towels and pat dry. Add to bowl.

Add tortillas strips to bowl and pour dressing over top. Toss salad until well combined.

Slice chicken into strips.

To serve, place salad on a plate and top with chicken slices. Enjoy!

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