Mexican Avocado Chicken Salad (Honey Cilantro Dressing)
Ingredients
Salad
- 6 cups romaine lettuce chopped
- ¼ cup cilantro chopped
- 1 avocado diced
- ½ cup red pepper finely chopped
- ½ cup yellow pepper finely chopped
- ½ cup shredded carrots
- ¼ cup red onion finely chopped
- ½ cup corn kernels
- ½ cup black beans drained and rinsed
- 1 cup tortilla chips crushed
- ½ cup shredded cheddar cheese
- ¼ cup pickled jalapenos finely chopped (optional)
- Grilled or cooked chicken or tofu cubed
- Half of a lime
- ⅓ to ½ cup Cilantro Cumin Dressing to taste
Honey Cilantro Dressing
- 1 garlic clove
- ¼ cup apple cider vinegar
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- 2 Tablespoons honey
- 1 cup cilantro leaves
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Add all ingredients to a large mixing bowl. Squeeze lime over greens and drizzle ⅓ cup dressing and toss with tongs until all the ingredients are dressed. Add more dressing if desired and continue to toss.
- Add garlic, vinegar, lime juice, cumin, honey, and cilantro to a blender. Blend on medium-high until combined and the cilantro is chopped.
- With the blender running on low speed, slowly drizzle olive oil until the dressing is emulsified and thickened, about 30 seconds. Add salt and pepper, add more if needed. Transfer to an airtight container.
- Dressing will keep in the fridge for 3 days.
Nutrition
Serving: 1gCalories: 638kcalCarbohydrates: 38gProtein: 17gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 37gCholesterol: 36mgSodium: 618mgFiber: 10gSugar: 14g
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