Monday, April 9, 2012

Southwest Chicken Salad

During the curiously warmer days in March I looked for quick, lighter meals. I came up with the idea for a southwest chicken salad but needed a rub for the chicken. I'm not sure where I found this recipe as I Googled many rubs. It was okay but not great--a little sweet as the original recipe called for 2 TBS of brown sugar. I'm writing it with only 1 TBS, but if you're not a fan of sweet, you might want to reduce it even more. As for dressings, a ranch might be nice but you really don't need one if you're generous enough with the guacamole

Southwest Chicken Salad

4 c lettuce of choice
1 red bell pepper, diced
3/4 c sweet corn
1/2 c black beans
1/4 c guacamole
1/2 c shredded cheese (I used a Mexican blend)
1 lb chicken breasts, cut into 1" pieces

1 TBS brown sugar
1 tsp salt
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp cumin
1/4 tsp onion powder
1/8 tsp cayenne

1. Toss chicken with rub until thoroughly coated. Saute in olive oil until cooked through. Cool for at least 10 minutes.

2. Layer lettuce, corn, black beans, bell pepper, chicken, cheese, and top with guacamole.

Serves 2

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