Southwestern Chicken Salad with Avocado Lime Dressing

I got a salad recipe with my subscription for this cooking service and was debating sharing it or not.  When I finished and tasted it, holy crap it was delicious, but I did modify the original recipe because I wanted low fat sour cream and I hate cilantro.  Luckily I had low fat options and fresh basil to substitute.

Southwestern Chicken Salad with Avocado Lime Dressing

Southwestern Chicken Salad with Avocado Lime Dressing

If you're ready for something delicious and good for you, this southwestern chicken salad with an avocado lime dressing is perfect!

Print Recipe
Course: Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

  • 1 head romaine lettuce chopped into 1/2 inch pieces
  • 1 Roma tomato
  • 2 chicken breasts
  • 1 red bell pepper sliced
  • 1 small red onion cut into wedges
  • 1 tbsp cumin
  • 1 tbsp southwestern spices
  • 1 tbsp oregano
  • 1 avocado
  • 1 tbsp low fat sour cream
  • 1 lime zested and halved
  • 1 bunch fresh basil or cilantro chopped
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by preheating your oven to 400 degrees. 

  2. While it's heating, wash your produce and toss the bell peppers and red onions in the extra virgin olive oil with sea salt and pepper. Place on the baking sheet and cook for 20 minutes (taking it out at 10 minutes to flip and add the chicken breasts).

  3. While the bell pepper and onions are cooking, season the chicken breasts with the spices and herbs (cumin, southwestern mix and oregano) and then sear it for 2 to 3 minutes on each side over high heat in extra virgin olive oil. While it sears dice the tomato and toss it with the romaine lettuce.

  4. Once the chicken has seared on both sides, your peppers and onions should be at about the 10-minute mark. Take them out of the oven and toss them. Now add the chicken breasts to the pan and place them back in the oven for another 10 minutes.

  5. While they finish cooking, chop the basil leaves and combine them with the avocado, sea salt, black pepper, juice the lime, 1 tablespoon of sour cream, the lime zest, extra virgin olive oil to taste and then mash and mix it all together.

  6. Now slice the chicken breasts and toss everything together and you have an amazing south western chicken summer salad. 

This is an easy and fun recipe to make and the best part is that it takes less than 30 minutes.  You’ll love this and love eating it knowing it’s also healthy.

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