Southwest Chicken Salad With a Honey Avocado Lime Dressing

chicken saladHey Y’all! Hope your all staying warm on this cold day. I apologize for not blogging the past few weeks. I have been beyond busy with pharmacy school. However, I wanted to take some time today to cook, bake and share some yummy recipes. I have been eating healthy for the past month and trying to exercise as much as possible. Therefore, I thought I would share a delicious healthy recipe for anyone who might want something low-calorie, but tasty. This is a great recipe that you can make ahead of time and eat all week.

Let’s Get Cooking!

You will need: 

1 Boneless Chicken Breast per person

1/4 cup of Resturant-Style Salsa of your choice (I prefer homemade)

1 cup of Lettuce of your choice per person

1/4 cup of Corn (I really like to use fresh corn and cut it off the cob) per person

1/4 cup of Black Beans (I wash and strain these from the can) per person

Other topping possibilities: Chopped Tomatoes, Shredded Fiesta Cheese, Fresh Avocado, Bell Pepper, Jalapeño, and Green Onions.

For the Avocado Dressing: This makes a lot of dressing that you can eat all week. 

1 cup of Avocado chopped

4-5 tablespoons of Plain Greek Yogurt (make sure this zero fat)

1/2 Clove of Garlic (be careful here this can get over-powering)

1 Lime Juiced

1/4 cup of Cilantro

1 tablespoon of Green Onion & Bell Pepper each

1/4 cup of Honey (this is the only thing that has calories)

Pinch of Salt & Black Pepper (I add just a little for taste but you can leave it off)

At least 1/2 cup of Water and you may need to add more for a thinner dressing


Brush each piece of chicken breast with a salsa of your choice because we just want some flavor here.  I prefer a homemade salsa if you have some. Bake at 350F for 20 minutes or until chicken reaches 165F with a cooking thermometer. In the mean time, in a food processor or blender, blend avocado, garlic, lime juice, green onions, bell pepper, cilantro, greek yogurt, honey, salt, black pepper and water. Blend until smooth, taste and adjust seasoning or add more water for a thinner dressing. Refrigerate. Place lettuce, corn, black beans and other toppings of your choice in a bowl or plate. Slice chicken, place on salad and top with dressing. Serve.


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