Passionate About the West Valley
and the Moms Who Live Here

The Summer Salad Series: Southwest Chicken Salad

Today’s salad is perfect for those nights when you have leftovers and no idea what to do with them. Grilled chicken and corn from a bbq? Make this salad with that leftover chicken and corn.

It’s light and summery, and the cilantro dressing is amazing!

Southwest Chicken Salad with Avocado Cilantro Dressing
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  1. Lettuce, chopped
  2. 1 tomato, hulled and diced
  3. 1 avocado, peeled, seeded and sliced
  4. 1/2 cup red onion, thinly sliced
  5. Grilled chicken
  6. 1/2 cup corn
  7. 1 can black beans, drained and rinsed
For the Creamy Avocado Cilantro Dressing
  1. 1 avocado
  2. 1/2 cup sour cream
  3. Lime juice
  4. 1/4 cup cilantro, chopped
  5. 1/4 tsp salt
  6. 1-1 1/2 c. water. (give or take for your preference of dressing thickness)
  1. Add lettuce, tomatoes, avocado, and onion to a large bowl. Add grilled chicken, corn and black beans. (See notes.)
For the Dressing
  1. Combine avocado, sour cream, lime juice, cilantro and salt in a blender or food processor. gradually add water until you reach desired consistency.
  2. Drizzle dressing over the salad and enjoy.
  1. The chicken, corn and black beans may be served hot or cold on this salad. Either way is delicious.
  2. If serving chicken, corn, or black beans hot, add them to the salad right before serving, so as not to wilt the lettuce.
West Valley Moms Blog
To see the first salad in our series, visit here.

Which of the salads in the Summer Salad Series was your favorite?

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