Southwest Chicken Salad with Creamy Yogurt Dressing

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 (15 oz) can black beans
• 1 lb chicken breasts, boneless skinless
• 2 ears corn
• 1 small bunch green onions (scallions)
• ½ cup plain Greek yogurt
• 2 red bell peppers
• 1 head romaine lettuce
• 4 small corn tortillas
• 2 tomatoes
• black pepper
• chili powder
• cumin, ground
• extra virgin olive oil
• garlic powder
• paprika
• salt
• virgin coconut oil

Instructions

1. Preheat oven to 350°F.
2. Cut tortillas into thin strips and place on a baking sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer.
   • 4 small corn tortillas
   • 2 tsp extra virgin olive oil
   • ⅛ tsp salt
   • ⅛ tsp black pepper
3. Place in the oven and bake until golden and crispy, 10-12 minutes.
4. Heat a skillet over medium-high heat.
5. Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.
   • 1 lb chicken breasts, boneless skinless
   • ⅛ tsp salt
   • ⅛ tsp black pepper
6. Coat bottom of skillet with oil. Add chicken and cook until cooked through, 2-3 minutes per side.
   • 2 tbsp virgin coconut oil
7. In a small bowl, prepare dressing by whisking together yogurt, salt, chili powder, garlic powder, pepper, cumin, and paprika.
   • ½ cup plain Greek yogurt
   • ½ tsp salt
   • ½ tsp chili powder
   • ½ tsp garlic powder
   • ¼ tsp black pepper
   • ¼ tsp cumin
   • ¼ tsp paprika
8. Remove husks and silks from corn. Stand up vertically in the middle of a large bowl and slice kernels off the cob.
   • 2 ears corn
9. Wash and dry lettuce, bell peppers, tomatoes, and green onions. Chop lettuce crosswise into 1 inch strips and transfer to the bowl with corn. Seed, medium dice, and add bell peppers to bowl. Medium dice and add tomatoes to bowl. Trim and discard root ends, chop onions, and add to bowl. Halve and pit avocados; scoop out and medium dice the flesh and add to bowl.
   • 1 head romaine lettuce
   • 2 red bell peppers
   • 2 tomatoes
   • 1 small bunch green onions (scallions)
   • 2 avocados
10. Drain and rinse beans. Place on paper towels and pat dry. Add to bowl.
    • 1 (15 oz) can black beans
11. Add tortillas strips to bowl and pour dressing over top. Toss salad until well combined.
12. Slice chicken into strips.
13. To serve, place salad on a plate and top with chicken slices. Enjoy!