Southwestern chicken plate of mixed greens with rich cilantro dressing is 1000x increasingly flavorful, fresher, and more beneficial than any eatery serving of mixed greens at a small amount of the cost.

Spring is only half a month away and I couldn't be increasingly energized. I'm considering grills, cold beverages, solidified yogurt, and loads of plates of mixed greens. One of my preferred nourishments to eat amid spring is plates of mixed greens since they are light and filling. In addition, they make you feel stunning all around.

This southwestern chicken serving of mixed greens is the same. It's sound, light and new beat with warm zesty chicken and a smooth cilantro dressing. This smooth delightful dressing is past this world. It's made with 3 straightforward fixings (harsh cream, cilantro, and lime) yet it packs a blast of flavor and is the ideal backup to this yummy serving of mixed greens.

How would you folks like my significant other's hand displaying? This is his first time helping me photo nourishment and I figure he completed a pretty darn great job. Presently just on the off chance that he was around more regularly so I can take photographs of sustenance from this point! After I wrapped up the dish he plunked down and completed the whole serving of mixed greens. I get it merited the pause!


Also try our recipe : SLOW COOKER CREAMY TORTELLINI SOUP #soup #vegan

Ingredients :

  • For the chicken:
  • 2 medium chicken breasts
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Juice of 1/2 lime reserve other half for dressing
  • 1 tablespoon olive oil
  • For the Salad:
  • 2 cups romaine lettuce chopped
  • 1 ripe avocado sliced
  • 1 medium tomato diced
  • 1/2 cup black beans rinsed
  • 1/2 cup corn rinsed
  • 1/4 cup cilantro for topping
  • Creamy Cilantro Dressing:
  • 1/2 cup sour-cream or Greek yogurt
  • 1/4 cup packed cilantro with stems
  • juice of 1/2 lime
  • 1/4 teaspoon salt

Instructions :

  1. In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.
  2. To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on a skillet and cook for 4-5 minutes on each side. Allow chicken to rest in pan for at least 5 minutes before cutting.
  3. To make the dressing: Place the sour cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.</li>
  4. To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!

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