So I made another salad for dinner. A salad that I pretty much crave because it’s that kind of salad that’s not necessarily good for you, but because you’re eating “salad” you kind of give yourself a break. You know, that one.
You’ll likely give up on dishing this into a separate bowl, and just grab a fork. It’s simply that good.
Southwest Chicken Salad
Serves 4, as a side salad
- 1/2 cup sour cream
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp + 1/2 tsp ground cumin
- A couple dashes of your favourite hot sauce
- 1 romaine lettuce heart, chopped
- 1 carrot, shredded
- 1 tomato, diced
- 1/2 avocado, sliced
- 1/2 cup Monterrey Jack cheese, grated
- 1 chicken breast, grilled & sliced
- 1/2 tsp smoked paprika
- BBQ corn chips, garnish, optional (but oh so necessary)
- Coarse salt & freshly cracked black pepper
Season chicken breast with smoked paprika, the first 1/2 tsp of ground cumin, a pinch of coarse salt & freshly cracked black pepper. Grill on the BBQ until done, approx. 20 minutes or until the internal temperature reaches 145F. Let the chicken rest while you prepare the rest of the salad.
In a small bowl combine sour cream, cilantro, lime, hot sauce, and the final 1/2 tsp of cumin. Whisk together. Season with a pinch of coarse salt and freshly cracked black pepper. Set aside.
In a salad bowl, combine lettuce, carrot, tomato, avocado, cheese, and the cooled & sliced chicken. Add in a little of the sour cream dressing and toss. Serve with some corn chips on top.
And don’t be worried if you eat it all, and then lick the bowl. I did, on a night in sans romantic roomie. He didn’t judge me too much when I told him….