Southwest Chicken Salad (LC)
Ingredients
Southwest Dressing:
- 2 tbsp full-fat Greek yoghurt
- 1 tsp mayonnaise
- Pinch of chilli powder
- ¼ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp garlic powder
- Black pepper, to taste
- Squeeze of lime juice
Salad Ingredients:
- 100g cooked chicken, sliced or shredded
- 1 bowl iceberg lettuce, shredded
- 1 medium tomato, diced
- ¼ cucumber, diced
- ½ small red onion, diced
- ½ red pepper, diced
- ¼ large avocado or ½ small avocado, sliced
- 30g cheddar cheese, grated
- 1 tbsp sliced jalapeños, optional
Instructions
Add the Greek yoghurt and mayonnaise to a large bowl.
Add the chilli powder, smoked paprika, ground coriander, cumin and garlic powder.
Season with black pepper and add a squeeze of lime juice. Mix until smooth and well combined.
Add the cooked chicken to the dressing and mix until evenly coated. Taste test and add more seasoning if needed.
Add the shredded iceberg lettuce, diced tomato, cucumber, red onion, red pepper, avocado and grated cheese. Mix until combined.
Top with jalapeños, if using and then serve immediately.
Note: This recipe works well for batching. To make more portions, increase the chicken and Southwest dressing ingredients in line with how many servings you need. Store the chicken mixed with the dressing in an airtight container in the fridge for up to 2 days. Prepare the salad fresh for each serving and add the chicken mixture when ready to serve.