I have another Mexican inspired recipe to share today in preparation for Cinco de Mayo tomorrow just in case you didn’t find something in yesterday’s taco post. We decided on these Loaded Carne Asada Tacos for our little celebration but if you want to make smarter decisions and keep it light, this Southwestern Chopped Salad is the way to go.
Ever since receiving Seriously Delish for Christmas I have been dying to make the Blue Cheese Avocado Dressing. I’ve had it rolling around in my head for awhile and thought the cool, creamy avocado would pair really well with some smoky, spicy chipotle chicken.
Toss is some romaine, roasted corn, black beans, cilantro and even more avocado for a perfectly dreamy salad.
I topped ours with crispy tortilla strips for some added texture. This salad was enjoyed by my entire family which is a huge feat. I couldn’t shovel it in Hannah’s mouth fast enough.
Southwestern Chopped Salad
1 large romaine heart, washed and chopped
2 chipotle chicken breasts, cooked and diced
1 cup frozen corn
1/2 Tbsp. olive oil
Salt and pepper
1 cup black beans, drained and rinsed
1 avocado, diced
2 Tbsp. cilantro, finely minced
tortilla strips, for garnish
Blue Cheese Dressing, recipe follows
1. Preheat broiler. Place frozen corn on rimmed baking sheet and toss with olive oil, salt and pepper. Place under broiler and cook until some brown spots appear, stirring frequently. This should only take a couple minutes so keep a close eye on it. Remove from oven and scrape into a small bowl.
2. In a large bowl, combine romaine, chicken, corn, black beans, avocado and cilantro. Toss then add desired amount of blue cheese avocado dressing, tossing again. Serve with tortilla strips on top.
Blue Cheese Avocado Dressing
recipe slightly adapted from Seriously Delish
1 ripe avocado, pitted and diced
1 garlic clove, roughly minced
Juice from 1/2 lemon
6 Tbsp. low-fat buttermilk
1 Tbsp. mayo
1 Tbsp. sour cream
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4-6 ounces bleu cheese crumbles (depending on taste)
Place avocado, garlic, lemon juice, buttermilk, mayo, sour cream, salt and pepper in food processor and blend until smooth. Gently stir in bleu cheese crumbles. Store in an airtight container and refrigerate.
*Disclaimer: the link above is an affiliate link which means if you click on the link and purchase, I get a small percentage from the sale.
May 4, 2015 at 8:50 pm
I love cobb salad, and am intrigued with this Blue Cheese Avocado dressing, it sounds amazing!
May 27, 2015 at 5:02 am
[…] trying to keep the oven off as much as possible. That means lots of grilling and salads. We like to mix it up and create all kinds of unique salads so that we don’t get bored. This salad is a little […]