Southwestern Chicken Salad
The best and easiest southwest chicken salad and creamy cilantro dressing. Loaded with chicken, black beans, corn and lentils! The secret ingredient? A freezer veggie you’ll want to keep on hand ALWAYS.
Servings 2
Ingredients
For the Salad:
- 2 Grilled Chicken Breast* see notes
- 1 bag Birds Eye Southwestern Protein side
- 1 head of romaine lettuce
- Additional toppings like fresh tomatoes cilantro, limes avocado cheese, and red onion
For the Dressing:
- 1- ounce package ranch dressing powder mix
- 1 cup mayonnaise
- 2/3 cup milk
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1/4 cup green salsa
- 1/4 cup chopped cilantro
Instructions
For the Salad:
- Heat the Birds Eye vegetables according to the package directions.
- Divide the lettuce between two serving bowls.
- Divide the Birds Eye vegetables between the two along with 1/2 a chicken breast each.
- Add additional toppings, toss, and enjoy.
For the Dressing:
- Add all of the ingredients to a blender.
- Pulse until smooth.
- Keep in the refrigerator for up to one week.
Notes
Grilled Chicken Recipe:
1 chicken breast, sliced in half lengthwise
2 tablespoons oil
2 cloves garlic, minced
zest of 1 lime
1 tablespoon fajita or taco seasoning
2 tablespoons oil
2 cloves garlic, minced
zest of 1 lime
1 tablespoon fajita or taco seasoning
- Mix the oil, garlic, lime zest, and seasoning in a large zip top bag or shallow pan. Marinade the chicken for at least 2 hours or up to 8 hours.
- Heat the grill to medium heat.
- Remove the chicken from the marinade. Cook on the preheated grill for 3 minutes per side, o runtil the internal temperature of the chicken reaches 165 degrees.
- Remove and rest 10 minutes before slicing.
Nutrition
Serving: 1Servings