One word. Avocados!
If you aren’t in love with one of nature’s most powerful superfoods than you’re missing out!
Packed with so many nutrients such as fiber, good fats, folate, they’re not only great for you they’re gosh darn delicious.
What better way to get your avocado fill than with an amazing dressing over this Southwestern Chicken Salad?!
This Avocado Cilantro dressing is heavenly. Will leave your soul satisfied for sure.
This Southern Chicken Salad is my favorite salad so I’m sharing it with you! You can dazzle any salad with the Avocado Cilantro Dressing but this..this salad…man. You can’t beat it.
It’s filling. Colorful. Delicious.
A sure staple around this household.
I always ask my husband what his favorite feature is in this salad.
One day it was avocados.
The next it was the sweet potatoes.
My favorite feature is the sweet potatoes.
Well, besides the Avocado Cilantro Dressing, of course!
Creamy and smooth, not to mention a beautiful green, this dressing needs to be poured on the salad.
Bring on the drenching.
I always include beans, butter-seared corn, shredded chicken, cheese and sweet potatoes on top of fresh lettuce.
But you can add any features you’d like.
You can always add tortilla chips, tomatoes, grilled peppers.
Anything that fancies.
You’ll get a beautiful, colorful, radiant salad whatever toppings you choose to add.
Just don’t forget the sweet potatoes.
And the butter-seared corn.
Oh yes, and the beans.
And of course, you can’t forget the avocados. The star of the show!
Which leads to my closing statement. Three words.
Avocado Cilantro Dressing.
Three more words.
Southerwestern Chicken Salad.
Get to it!
- 2 large chicken breasts
- 2 avocados; peeled, pitted and sliced
- 2 sweet potatoes, peeled and chopped
- ¼ cup butter, melted
- 2 cups prepped beans* (or 1 14-ounce can black beans, rinsed and drained)
- 2 cups frozen sweet corn (or 1 can sweet corn, rinsed and drained)
- 2 tablespoons butter
- 1 romaine lettuce (enough for 4 servings), chopped
- salt and pepper to taste
- Optional toppings: grated cheese, tortilla chips, peppers
- ½ cup plain yogurt
- 1 avocado, peeled and pitted
- 1 cup loosely packed cilantro
- 1 clove garlic
- Juice of 1 lime
- 2 tablespoons apple cider vinegar
- Pinch of salt and pepper
- ⅛-1/4 cup water
- Preheat the oven to 400 degrees F. Mix the butter with the sweet potato chunks. Make sure that all the sweet potato chunks have a nice coat of butter on them. Sprinkle with salt if desired. Roast in oven for no more than 15 minutes. Shake the sweet potatoes then roast for another 15 minutes or less. (That's 30 minutes of roasting max!). While the sweet potatoes are cooking you can prep the other ingredients.
- To prepare the chicken breasts in a pressure cooker: add ½ cup water and the chicken breasts to the pressure cooker. Close the lid (don't forget to open the valve). Cook over high heat for 20 minutes. Alternatively you can boil the chicken in water for 20-30 minutes but I love the pressure cooker method. When the chicken is done, allow to cool, then shred with two forks. Add salt or other spices if desired.
- Let's move on to the next ingredient. Corn! Place 2 tablespoons of butter in a frying pan set to medium/high heat. Melt the butter. Add the corn. Pan fry the corn until a beautiful golden brown. Add a dash of salt to taste.
- You can make the dressing while the corn is cooking or before you get to the corn. In a blender or food processor, add all the dressing ingredients. Blend until smooth.
- Transfer the corn to a bowl. Now heat up the beans in the same frying pan over medium heat.
- While the beans are heating you can arrange the lettuce on two plates.
- When you have prepared all the ingredients you can arrange directly onto the salads or put each ingredient in a bowl so your guests can arrange themselves.