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–+ servings

Chicken and Avocado Salad with Cilantro Dressing

Seasoned baked chicken breasts served on top of chopped romaine and tomatoes, and topped with a creamy cilantro dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 tsp. each chili powder, coriander powder, cumin powder, garlic powder, smoked paprika
  • 2 tsp. brown sugar
  • 2 tbsp. extra virgin olive oil
  • 4 cups romaine lettuce
  • 1 cup grape tomatoes
  • 1 sliced jalapeno
  • ½ cup cooked black beans
  • 1 sliced avocado
  • 1 lime, cut in wedges

For the Creamy Cilantro Dressing:

  • 1 cup cilantro leaves
  • 1 tbsp. minced jalapenos
  • ½ cup mayonnaise
  • 2 tbsp. whole milk buttermilk
  • 1 tbsp. lime juice

Instructions
 

  • Begin by baking the chicken: Preheat the oven to 375 degrees. Mix together the olive oil and all of the spices and brush it all over the chicken. Place the breasts on a baking sheet and bake for 25 minutes., or until it's no longer pink inside. Slice the chicken.
  • In a large bowl, toss together the rest of the salad ingredients, along with the sliced chicken.
  • To make the Creamy Cilantro Dressing: Place the cilantro and a jalapeno into a food processor and process until finely minced. Add the rest of the ingredients and process until well blended.
  • Toss the dressing with the salad and serve.
Keyword salad
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