This delicious Southwest Chicken Salad Spring version is topped with shredded chicken, black bean salsa with avocado, and served with Avocado Ranch Dressing.
2ouncesguacamole(I used 1 individual package of Wholly Guacamole)
1teaspooncumin
To assemble to Salad
1bagleaf lettuce(I used European Blend)
1bagspring mix(I used Baby Garden Blend)
2cupscooked, shredded chicken(I used rotisserie)
¼cupchopped cilantro
¼cupsliced green onions
Instructions
Salsa
Place the corn, beans, bell pepper, onions, cumin, chili powder, and cilantro in a bowl. Add the olive oil and stir to combine. Add the cubed avocado, and gently stir.* Cover and refrigerate until ready to use.
Dressing
Mix the ranch dressing, guacamole and cumin together in a small bowl. Cover and refrigerate until ready to use.
To assemble the Salad
Place the lettuce, cilantro, and green onions in a large bowl or on a large serving platter. Stir to combine.
Sprinkle the chicken over the lettuce, then sprinkle the salsa over the chicken.
Serve with Guacamole Ranch Dressing.
Notes
It is best to make the salsa at least one hour before before serving, so the flavors have time to mingle and get happy. I wait to add the avocado until right before serving, but feel free to add whenever it works best for you.