Southwest Chicken Salad

Ingredients:

Chicken Marinade:

• ¾ lb chicken breast pounded thinly (about ¼ inch thick)
• 3 Tablespoons olive oil
• 1.5 teaspoons chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon ancho chili powder (also called chipotle chili)
• ¼ teaspoon cayenne pepper
• juice of ½ a lime
• 2 cloves garlic, crushed

Avocado Dressing:

• 1 ripe avocado
• 1 hot pepper, diced
• 1 tablespoon lime juice from 1 lime
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh cilantro leaves
• 1 medium garlic clove minced
• 1/2 teaspoon sugar
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

Salad:

• 1 10-12 ounce pre-washed package salad greens
• ½ Cup black beans, rinsed
• 3 green onions, white and light green parts sliced thinly
• ⅔ Cup shredded montarey jack cheese
• ½ red, yellow or orange bell pepper, sliced thinly
• 15- 20 grape tomatoes, cut in half
• 3 Tablespoons cilantro, minced
• handful tortilla chips, crushed for topping

Instructions:

1. Prepare Fajita Chicken marinade and allow to marinate for 30 minutes.

2. Make a half batch of Avocado Dressing and set aside.

3. Follow cooking instructions for Fajita Chicken.

4. While chicken is cooking prepare the salad ingredients and toss together in a large bowl.

5. Remove chicken from oven and allow to rest about 3 minutes, then slice thinly.

6. Place chicken on the top of the salad and serve with avocado dressing and crushed tortilla chips.