We like salad as much as the next person (read into that what you will), but we do prefer salads that are hearty and full of flavoras opposed to a plain, ol’ plate of lettuce with dressing from the back of the fridge. This Southwestern salad doesn’t take long to assemble and is the perfect meal for days when you need a lunch that really tides you over til dinner or a dinner that isn’t too complicated after a long day. This protein-packed meal is so yummy and filling that you won’t even notice you’re eating salad (unless you already love salad, in which case this is a really great choice)!
Southwestern Salad
Serves 2
Ingredients
- 5 cups romaine lettuce
- 2 boneless, skinless chicken breasts
- 1 avocado, pitted, sliced
- 4 slices bacon, chopped
- 1/3 cup Monterey jack cheese (low-fat optional)
- 1/3 cup Cheddar cheese (low-fat optional)
- 1 tablespoon olive oil
- salt and pepper, to taste
- seeded crackers, optional garnish
- 3/4 cup cilantro,
- 1/2 cup plain, Greek yogurt
- 2-3 tablespoons olive oil
- 1-2 large cloves garlic, chopped
- 1 lime, juiced
- salt and pepper, to taste
Directions
- In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.
- Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat and set aside.
- In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.
- In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well and serve with crackers if desired.
Recipe adapted from Damn Delicious