Southwest Chicken Salad.
You know a salad without vegetables is a salad approved by me.
The only veggies floating around in this bowl are the chunks in salsa, which I will inevitably avoid anyway.
Sure, there is some corn, but we all know corn isn’t a real vegetable.
If it was, I wouldn’t be eating it. Don’t burst my bubble.
I seasoned the chicken with salt, pepper, and a touch of cumin before grilling to give it more of a Mexican flavor.
Ideally, I would love to eat Mexican every night. I wish I could swim and shower in margaritas.
But my entree of choice would be greasy, cheesy enchiladas and endless bowls of chips and salsa.
I don’t think I need to explain why that shouldn’t happen every day. So instead, I throw a few measly pieces of lettuce (almost brown, since it has been hiding in the depths of my crisper drawer for 3 weeks) on a plate and top it with beans, cheese, and crispy tortillas.
I used a corn tortilla for the crispy tortilla strips – I think corn works better than flour or whole wheat. They are a bit more dense and toast perfectly.
Southwest Chicken Salad
3 cups leafy romaine
4-5 ounces grilled chicken
1/4 cup black beans
1/4 cup sweet corn
1 ounce shredded, low-fat cheese
2 slices avocado, chopped
2 tablespoons salsa
1/2 corn tortilla
sea salt & pepper
Preheat oven to 400.
Slice tortilla into thin strips and spritz with olive oil. Top with sea salt and bake for 4-5 minutes, or until golden brown and crispy.
Combine all salad ingredients together, topping with grilled chicken. Add tortilla strips on top.
This salad is a delicious mish-mash of flavors and textures.
And yes, I love it that much more since it is mostly veggie-free.
I’l never learn.
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