Southwest Salad
February 19, 2018
Category
Lunch
The salad is great alone with the chicken as a side dish.
Notes
Vegetarian variation:
Marinate firm tofu in dressing for 1 hour. Brown in non stick skillet until golden. Add to salad and toss with remaining dressing.
Ingredients
Dressing
- 1 TBS lime juice
- 1 TBS unsweetened apple juice
- 1 TBS Greek yogurt
- 1 tsp olive oil
- 1 tsp agave nectar
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder (Ancho is mild and sweet)
Salad
- 1 c torn spinach
- 1 c torn romaine
- 1 c chopped tomato (seeded)
- 1/2 c julienne sliced jicama
- 1/4 c thinly sliced zucchini
- 2 TBS Monterrey jack cheese shredded
- 3 oz grilled chicken breast (or whatever chicken or steak left over from the night before)
Instructions
Dressing
- blend in food processor and set aside
Salad
- Mix tomato, jicama and zucchini in a separate bowl. Place greens on the plate, top generously with the tomato mixture. Add Chicken. Sprinkle with cheese. Drizzle to your hearts content with dressing.