Before I type any further, I must admit, this is not my recipe! I borrowed and adapted (I cannot copy a recipe to save my life...what can I say, I hate following directions). So this is only about 20% mine. You can thank Jen at Gluten Free Life for this delicious meal!
Southwest Chicken Salad (GF - could be vegetarian if you want it to be)
- Chili Powder
- Onion Powder
- Sea Salt
- Garlic Sea Salt
- Cracked Pepper
- Organic Chicken (about 2/3 lb) (chopped)
- 1 can Organic Black Beans (drained/rinsed)
- 1/4 c Ranch Dressing
- 1/4 c BBQ Sauce (I used a Memphis type sauce)
- 2 c Lettuce (chopped)
- 2 Roma Tomatoes (chopped)
- 4 Green Onions (just the white tips chopped)
- 1/3 c Red Pepper (cubed)
- Organic Coconut Oil
- handful chopped cilantro
- 1 organic lime
Chicken - In a pan on low/medium heat 1 tbsp coconut oil, chopped chicken, 1 tbsp chili powder, 1tbsp onion powder, sea salt, cracked pepper, garlic sea salt. Cook until cooked all the way through. It may seem like a lot of seasoning, but it really gives excellent flavor to the salad. Set aside to cool and place in fridge. You want the chicken cold.
Salad Mix - In a bow, mix red pepper, tomatoes, black beans, green onions, and cilantro.
Sauce - Mix BBQ sauce and ranch dressing thoroughly.
Mix the Chicken, Salad Mix, and Dressing together in a bowl. Serve over bead of lettuce with a slice of lime. Enjoy! Serves 2 large entrée salads.