Southwest Salad

Southwest Salad

The salad is great alone with the chicken as a side dish.


  • 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)
  • 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)


  1. blend in food processor and set aside
  1. 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.


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.