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Gravel & Dine

Southwest Salad with Creamy Avocado Dressing

A tasty dinner salad full of Southwest flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Salads
Ingredients Method

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

Method
 

  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.