Southwest Chicken Salad
Servings: 4 servings
Ingredients
- 6 - 8 chicken tenderloins
- 2 ripe avocados
- 1 medium ripe tomato diced
- 2 tsp garlic powder
- 4 tsp salt divided
- 4 tbsp sour cream
- 2 tbsp lime juice
- 2 bell peppers red, orange, or yellow
- 1/3 cup mayonnaise
- 3 tsp fajita seasoning divided
- 1 tsp apple cider vinegar
- 1 tsp light oil
- 4 tbsp salsa
- ¾ cup shredded colby jack cheese
- 6 cups chopped lettuce
Instructions
- Chop lettuce, set aside. Slice (or dice) peppers, set aside. Grate cheese, set aside.
- Skin and slice ripe avocado; dice tomato. Add avocado, garlic powder, diced tomato, sour cream, lime juice, and 2 tsp salt to a food processor and blend until smooth (or add to a large mixing bowl and stir with a fork). Set aside. You’ve got guacamole!
- Mix mayonnaise, apple cider vinegar, and 1.5 tsp fajita seasoning in a bowl. Mix until blended together and set aside. You’ve got salad dressing!
- Slice chicken into 1 inch cubes.
- Add light oil to large pan and heat on medium-high heat. Add chicken and remaining 1.5 tsp fajita seasoning. Toss to coat.
- Cook until chicken is slightly browned and remove from heat. Set aside.
- If desired, add peppers to the same pan (without cleaning the remaining oil/seasoning mixture left over) and cook lightly. Diced peppers work best for this method. You can definitely leave them raw, though, and the dish tastes just as great!
- Combine lettuce, peppers, cheese, and chicken. Serve and garnish with guacamole, salsa, and salad dressing.