If you want to make this recipe ahead of time or if you want to meal prep it, just wait to add the dressing on/mix it in. Use spinach or kale if you want more nutrient dense greens. Sub plain greek yogurt or vegan sour cream. The corn, bell pepper and tomato combo is really delicious together. Feel free to skip any veggie you don't have or like. You can use any beans of choice in place of the black beans, you can also skip them. If using shrimp, cook them in a frying pan on the stove for about 4 minutes each side.īeans. You can skip the chicken and have it meatless or use shrimp in the marinade instead. It will definitely hold you over and keep you full. Yes, this is a very filling salad from all the veggies. Sprinkle crushed tortilla chips over the top and enjoy. In a large bowl add romaine, peppers, tomatoes, seeds, cheese, beans, corn, dressing and mix well. Feel free to add a little more salt if needed. The dressing will taste a little tangy, it's so good on the salad. In a small high speed blender or food processor, add all the dressing ingredients together and whiz until it's well combined. While it's resting, slice and seed the pepper, slice tomatoes, chop romaine and microwave the corn and beans in a microwave safe bowl for about 1 minute to get the "chill" out of them. *chicken will vary in size so please be sure to check that internal temp is at 165º Bake for about 20-25 minutes or until the chicken is fully cooked. Add the chicken and the marinate to a baking dish. Step Two.Once the chicken has marinated, preheat the oven to 350º. Let them sit for at least 10 - 20 minutes. Cut the chicken breasts in half and add to the marinade. In a large bowl, make chicken marinade with ACV, orange, oil, garlic, shallot, cayenne pepper, paprika, salt, pepper. You can also use whole milk greek yogurt or dairy free sour cream. These add a wonderful crunch and add a lot of antioxidants. I use mexican blend shredded cheese which has some good flavor but my favorite is using cojita crumbles. Diced into small pieces to add crunch to the salad. These add color and a little mexican flair to the salad. These are for color and texture on the salad. This is an optional topping for the salad. For the dressing: cumin, chili powder, red pepper flakes, dried cilantro. Typically found in the onion area in produce. Fresh garlic cloves, minced are best for flavor. The acidity helps to break down the chicken and keep it moist and flavorful. I like to cut the big breasts in half so they cook evenly. Chicken breasts that are boneless/skinless. Keep this meal as is, or skip the chicken and use shrimp instead with the same marinade (it's so good). The meal comes together quickly and can be on the table ready to eat in about 30 minutes. It has a lot of great textures, the dressing is creamy and tangy and the chicken is so moist. This Spicy Southwest Salad is such a filling, veggie loaded meal.
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