Southwest Chicken Salad W/ Avocado Dressing
I hope you LOVE this salad and the dressing! The cool thing about the dressing is that it doesn’t turn brown like an avocado would. The dressing stays good in the fridge for up to a week!
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Servings: 4
Instructions
- Prepare 2-3 fresh chicken breasts by baking them in a 9x13 inch baking dish. Drizzle with olive oil, salt, and pepper (could totally add chili powder, cumin, and paprika but I thought S&P was sufficient.) Bake at 350° F for 35-45 minutes, uncovered. Let chicken cool and slice.
- Make the dressing by combining in a food processor:*1 medium-sized avocado*juice of 1 1/2 limes*1/4 cup sour cream*1-3 cloves garlic, minced*1 teaspoon salt*1/2 cup chopped cilantro, or 1/2 bunch, stems removed*1 large or 2 small tomatillo’s, paper skin removed and roughly chopped*3 Tablespoons avocado oil 👉🏻Add to the food processor and blend for a long while or until it is very smooth and creamy, and there are no longer chunks of garlic, cilantro, or tomatillo.
- Assemble the salad with:*romaine lettuce*red onion slices*Monterey jack cheese, grated*diced jicama (non-negotiable! It’s what makes the salad!)*diced tomatoes*tortilla strips (found in the salad dressing aisle of the grocery store- or use crushed tortilla chips) *corn*black beans*chicken