great greens

So, most who know me know I am not typically a salad person. It's not that I hate them, it's just that they're not usually my first choice (especially if up against something fried and greasy...sad, but true). But after doing some searching on Pinterest last year for healthier recipes while pregnant, I came across this delicious Southwestern Chicken Salad. I'm only recently starting to warm up to mayo, so knowing this recipe is mayo-free was a plus. I could probably eat this salad every day it's so yummy. And did I mention how pretty and colorful it is?

Southwest Chicken Salad

Originally posted by jennyrambles.wordpress.com

For the Salad:

-2 cups shredded chicken breast (I actually cut up chicken breast, season with cumin and cayenne and cook in oil on the range)

-1/2 red pepper, diced

-4 green onions, diced

-1/2 cup frozen corn (I used corn from a can)

-1 can black beans, rinsed and drained

-1/2 head iceberg lettuce, chopped (I used romaine lettuce as it's my favorite type)

For the Dressing:

-1/2 - 3/4 Cup light sour cream

-2 limes

-1 small to medium avocado

-3 tbsp cilantro (I left cilantro out because I find it tends to overpower everything)

-1 tsp sal, 1 tsp cumin, tobasco

Steps

1. Prepare chicken and place in refirgerator to cool.

2. Make the dressing in the bottom of a large bowl. Mash the avocado into the sour cream with a fork or potato masher. Add the juice of one lime, cilantro (if desired), the cumin, salt and a dash of tobasco. Mix until blended.

3. Combine salad ingredients and blend well. Add in chicken and dressing. Toss until well coated.

4. Plate and garnish with lime, cilantro, shredded cheddar cheese...whatever you desire.

5. Enjoy and bask in it's deliciousness!

Happy weekend everyone!