SouthWest Chicken Salad – a combination of romaine lettuce, black beans, avocado, corn, salsa, green onion, cheese, topped with chicken breast seasoned with taco spice and paired with reduce calorie ranch sriracha dressing.
2Corn Grilled or 1 1/2 cup sweet yellow corn {canned or frozen and defrosted}
½cupchopped cilantro
2ripe firm avocadosdiced
Optional
Cheese shredded
salsa
2cupscrushed plantain chips or tortilla chips
Instructions
Sprinkle chicken evenly on both sides with salt, seasoning and pepper.
Grill on grill pan with about a tablespoon of oil. Grill chicken until cooked through, about five minutes per side. You may do this using a fry pan; instead of 1 tablespoon of oil use 2 tablespoons.
Let set for a few minutes. Cut chicken into bite size pieces.
In a large bowl mix romaine lettuce, tomatoes, corn, beans, salsa, corn, avocado, green onions. Then add plantain chips
Whisk together the mayonnaise, sour cream, onion, lemon, minced garlic, onion powder, Worchester sauce, salt and pepper. Mix well to combine and adjust for seasoning. Refrigerate until ready to use.