Southwest Salad with True Lime Cilantro Dressing

Ingredients

• Salad

  • 4 cups romaine lettuce, chopped
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup pinto beans, drained and rinsed
  • 1/2 cup fresh corn (or sweet corn, if using canned)
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup tortilla strips or crushed tortilla chips
  • 1/2 avocado, sliced
  • 1/4 cup toasted pumpkin seeds (optional, for an extra crunch)

• Southwest Chicken

  • 1 chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon True Lime Garlic Cilantro
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

• True Lime Cilantro Dressing

  • 1/3 cup Greek yogurt or sour cream
  • 2 tablespoons olive oil
  • 2 teaspoons True Lime Garlic Cilantro
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 packet of True Lime or fresh lime juice, to taste
  • 2-3 tablespoons water (to thin the dressing, if needed)
  • 1 teaspoon honey (optional for a touch of sweetness)
  • 1 teaspoon garlic powder (optional, to taste)

Directions

1. Cook the Southwest Chicken 1. Heat a cast iron skillet over medium heat (can opt for an air fryer) 2. Marinate the chicken breast with olive oil, True Lime Garlic Cilantro Spice Blend, taco seasoning, chili powder, garlic powder, onion powder, salt, and pepper. Let rest for at least 15 minutes, if time allows. 3. Cook for 5-6 minutes per side, until the internal temperature reaches 165°F. Let rest for a few minutes, then slice.
2. Make the True Lime Cilantro Dressing 1. In a small bowl, whisk together Greek yogurt, olive oil, True Lime Garlic Cilantro, garlic powder, onion powder, chili powder, salt, cilantro, True Lime juice and honey (if using). 2. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
3. Assemble the Salad 1. In a large bowl, combine romaine lettuce, black beans, pinto beans, fresh corn, grape or cherry tomatoes, red bell pepper, red onion and pumpkin seeds, if using. 2. Top with cotija cheese, tortilla strips, and avocado. Add sliced southwest chicken if using.
4. Serve immediately or store salad mix and dressing in separate airtight containers for meal prep.