Southwest Chopped Salad

Salads become that much more exciting when you skip the mountains of lettuce and amp up the toppings. This salad is choc-full of veggies and proteins tossed in a sweet and spicy yogurt dressing.

Southwest Chopped Salad

Ingredients

• 1 boneless skinless chicken breast
• 1/2 tbsp chili powder
• 1/2 tsp olive oil
• 1 tomato, diced
• 15oz can black beans, drained and rinsed
• 2 ears of corn, removed from the cobb
• 1 avocado, diced
• 4 scallions, sliced thin
• 1 cup diced cucumber 
• 1/4 cup cilantro
• 4 cups romaine, shredded 
• 3 tbsp shredded cheddar cheese

Dressing

• 1/2 cup plain greek yogurt
• 3 tsp honey
• 1 tsp apple cider vinegar
• juice of one lime
• 1 garlic clove, minced
• 1 tbsp chili powder
• 1 tsp cumin
• hot sauce, to taste

Preheat oven to 425F.

Cover the chicken in a sheet of plastic wrap. Using a mallet, pound the chicken to a uniform thickness of about 1 inch. In a small bowl, mix together the olive oil and 1/2 tbsp chili powder. Coat the chicken breast in the mixture. Season with salt and pepper. Place on a greased baking sheet and bake for 22 minutes. Allow to rest for 5 to 10 minutes, and then dice. 

Combine all dressing ingredients in the bottom of a large salad bowl. Whisk until smooth. Add salt and pepper to taste. Add the remaining salad ingredients, as well as the diced chicken, and toss with the dressing.

Serves 2

Notes from the Chef:

-Serve with a handful of tortilla chips, or hell, crush 'em up and toss right in for extra crunch!

-These particular salad components seem to keep really well for make ahead work week lunches.