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:
- Whisk together (or combine in blender) dressing ingredients, adding olive oil last.
- Construct salad with lettuce, vegetables, and chicken.
- 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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