Friday Foodspiration: Tex Mex Salad

As the days remain warm now well into the evenings, I often find myself craving a salad for dinner. Crisp greens and other fresh veggies, but I know for a meal I need to balance this out with some healthy fats and protein. If I’ve worked out that day I may need a little extra boost of carbohydrates as well.

This Tex Mex Salad is perfect for a spring or summer meal hitting every food group and not lacking flavor. I love to serve it with Siete Grain Free Tortilla chips and fresh salsa on the side.

Ingredients:

• Dressing

  • 1/3 cup chopped cilantro

  • ¼ tsp chipotle chili powder

  • 1 tsp cumin

  • ¼ tsp paprika

  • 4 tsp lime juice

  • ¼ tsp salt

  • ¼ cup olive oil

• Salad

  • 4 cups Romaine Lettuce, chopped

  • 2 cups Roasted Chicken Breast, chopped

  • 1 Avocado, chopped

  • 1 cup Cherry Tomatoes, halved

  • 1/3 cup Red Onion, sliced

  • 15 ounce can black beans (low sodium)*

  • 1 cup corn kernels (defrosted if frozen)*

Instructions:

1. Whisk together (or combine in blender) dressing ingredients, adding olive oil last.

2. Construct salad with lettuce, vegetables, and chicken.

3. Add dressing to salad and toss to combine.

*To make this salad a low carbohydrate meal, omit the black beans and corn.

** If you tolerate dairy, a shredded sharp cheddar cheese and/or sour cream make delicious additions as well.

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