Southwest Salad with Creamy Avocado Dressing
 
Prep time
Cook time
Total time
 
A tasty dinner salad full of Southwest flavors.
Author:
Recipe type: Salads
Serves: 2 servings
Ingredients
  • Tortilla Strips:
  • 4 corn tortillas
  • Olive oil
  • Salt
  • Arizona Dreaming (or taco seasoning and no salt)
  • Avocado Dressing:
  • ½ avocado
  • 3 T Greek yogurt
  • 1 clove garlic, grated
  • ¼ t salt
  • ½ c buttermilk
  • 1 T cilantro
  • ¼ t tabasco
  • 1 lime, juice of
  • Salad:
  • 2 chicken breasts
  • Arizona Dreaming seasoning from Penzey’s (or taco seasoning)
  • salt
  • 2 hearts of romaine, chopped
  • 1 ear corn (or ¾ c frozen) cut off the cob
  • ½ c black beans, drained & rinsed
  • ½ c cherry tomatoes, halved
  • ½ avocado, chopped
  • ½ c red onion, chopped
  • 1 jalapeno, thinly sliced
  • ¼ c cotija cheese
Instructions
  1. Preheat oven to 350 degrees and cover a cookie sheet with aluminum foil.
  2. Brush corn tortillas on both sides with olive oil. Slice into strips. Toss with a pinch of salt and a teaspoon or two of Arizona Dreaming. Spread onto cookie sheet in a single layer. Bake 350 degrees for 7-10 minutes until crispy.
  3. Place all dressing ingredients in a blender or food processor and blend/process until smooth. Taste and adjust seasoning as needed.
  4. Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness. Sprinkle with salt and Arizona Dreaming seasoning. Cook for 8-10 minutes or until done. Let rest for 5 minutes and then slice into strips.
  5. Assemble salad. Start with a bed of romaine in a large bowl top with veggies and chicken. Serve with cheese, tortilla strips, and dressing.
Recipe by Gravel & Dine at https://gravelanddine.com/southwest-salad-with-creamy-avocado-dressing/