April 24, 2013

Southwest Salad with Cilantro Honey Lime Dressing

This recipe was adapted from The Garden Grazer.  I made changes to the dressing to make it a bit more sweet.

Time: 15 minutes
Serves: 4

  • 2 romaine hearts, chopped
  • 1 can of black beans, drained and rinsed
  • 1/2 can of corn, drained and rinsed
  • 1 orange pepper, chopped
  • 1 cup cherry tomatoes - chopped
  • 1 bag of precooked sliced chicken - I used John Soules Foods Chicken Fajita
  • 1 1/2 cup cilantro
  • 1/2 cup of plain non-fat greek yogurt
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 1 1/2 tsp vinegar
  • 2 garlic cloves
  • 1/8 tsp salt
  1. Chop romaine, orange pepper and cherry tomatoes then place in large bowl.
  2. Add in black beans and corn. Mix salad.
  3. Cook chicken until warm.  I cooked mine in the microwave for about 3 minutes.  My chicken was frozen precooked chicken, so it did not take long to warm up.
  4. For the dressing, place cilantro, greek yogurt, olive oil, lime juice, honey, vinegar, garlic and salt in a blender and blend until smooth.
  5. Add chicken to the salad and then toss with the cilantro honey lime dressing.
  6. Enjoy!
I really enjoyed this salad.  Since I used precooked chicken, this was a very quick weeknight meal.  

Hope you enjoy!


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