Sizzlin' Southwest Chicken Salad

Yield: 4

Author: Leah K. Egwuatu

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

Ingredients

chicken

1 lb chicken breast chunks (bite sized)
2 tbsp coconut aminos
1 tbsp paprika
1 tbsp salt
1.5 teaspoons onion powder
1.5 teaspoons dried thyme
1.5 teaspoons black pepper
1.5 teaspoons garlic powder
1 tbsp olive oil

salad ingredients

4 cups spinach & kale mix
1 cup seasoned black beans, rinsed
1 cup *sautéed sweet corn
1 cup cherry tomatoes, halved
1/4 cup minced cilantro
1/3 cup lactose-free Swiss or cheddar cheese, shredded
1 avocado, sliced
2 tbsp chopped green

cilantro lime yogurt dressing

1 big bunch of fresh cilantro
1/2 cup lactose-free greek yogurt
1 small garlic clove
juice of half a lime
1/4 cup olive oil
sea salt to taste
blend on high for 1 minute in your high powered blender or food processor

Instructions

add chicken breast chunks, coconut aminos, and seasonings to a plastic baggy. let marinate at least 30 minutes minimum or overnight if possible
heat a cast iron or non-stick skillet to medium high heat and add olive oil. once hot, add chicken breast chunks and cook/stir often until there is no more pink in the center, about 6-7 minutes
shut off the heat, transfer the chicken to a separate plate and cover while you assemble your salad.
once salad is assembled, add chicken and drizzle with cilantro lime yogurt dressing and enjoy!

Notes

*you can use a bag of frozen corn! steam it in the bag then throw it in a cast iron skillet with 1 tbsp plant butter. season with garlic salt and pepper until corn is slightly browned, bout 5-7 minutes.