Southwest Chicken Salad with Avocado Lime Dressing

Do you ever feel like you’re making the same meals for dinner over and over again each week? Lately, I’ve been feeling like I’m in a rut when it comes to making dinner. So of course, I went straight to Pinterest to find some inspiration and new recipes. Trying new recipes has always been hit or miss with me. In the past, I’ve tried recipes from cookbooks and magazines, but I’ve really found the best success with recipes from Pinterest. Unlike recipes I’ve tried from other sources, Pinterest recipes are almost always good and I’m very rarely disappointed.

This southwest chicken salad was no exception. Not only is it a delicious salad that’s loaded with fresh, healthy ingredients, but it’s also quick and easy to make.

My very favorite part of the salad is the avocado lime dressing. It’s so yummy! Just mash up an avocado and mix it with some ranch dressing. I never would have thought those two ingredients would taste so good together, but they do! Some lime juice adds a delicious punch.

Yield: 4-6 servings

Southwest Chicken Salad with Avocado Lime Dressing

Not only is this delicious salad loaded with fresh, healthy ingredients, but it’s also quick and easy way to enjoy the flavors of the southwest.

prep time: 30 MINScook time: 20 MINStotal time: 50 mins

ingredients:

Salad

• 1 pound boneless, skinless chicken breasts
• 1 McCormick Mojito Lime marinade seasoning packet
• Iceberg lettuce, chopped
• 1 pint cherry tomatoes
• 1 can (15 oz.) black beans
• 1 can (15 oz.) corn
• 1/2 cup red onion, diced
• 1 large avocado
• Cilantro (optional)

Dressing

• 1/3 cup ranch dressing
• 1 small avocado or ½ of a large avocado
• 3 Tablespoons lime juice
• 1/4 cup cilantro (optional)

instructions

1. In a shallow dish or ziplock bag, mix the marinade according to package directions. Place chicken in marinade, turning to coat all sides. Cover and set in the fridge for no less than 30 minutes and no more than 12 hours.
2. Remove chicken from marinade.  Cook chicken in broiler or on the grill for 15 to 20 minutes or until cooked through. Remove from heat and let the chicken rest for about five minutes. Slice the chicken into strips.
3. To make the dressing, mash ½ of a large avocado. Stir in 1/3 cup of ranch dressing. Add 3 Tablespoons lime juice. Mix until smooth. Optional: Add chopped cilantro.
4. Assemble salad by placing sliced chicken, 1/3 cup each of tomatoes, black beans, and corn on a bed of lettuce.  Add onion and avocado.  Serve with avocado lime dressing and garnish with cilantro if desired.

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More southwest recipes you might like:

This project was inspired by pins from my Salad Recipes board.

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