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Southwest Chicken Salad | My Montana Kitchen

Ingredients

• Chopped Lettuce
• Marinade:
• 3 Tablespoons Olive Oil
• Juice of 1 Lime (about 2 Tablespoons)
• 1 Teaspoon Garlic, Minced
• ½ Teaspoon Cumin Powder
• ½ Teaspoon Chili Powder
• 1 Tablespoon Finely Minced Cilantro
• Salsa:
• 1 Recipe Black Bean and Corn Salsa
• Dressing:
• 2 Cups Low Fat Cottage Cheese
• 2 Tablespoons Minced Jalapeno
• 1 Tablespoon MCT Oil
• 2 Green Onions
• 1 Teaspoon Minced Garlic
• 1 Teaspoon Salt
• ¼ Teaspoon Cumin Powder
• 1 Tablespoon Fresh Lime Juice
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• ⅓ Cup Chopped Cilantro
• For the Marinade:
• Combine all the marinade ingredients and pour over the chicken breasts. (You can use an airtight container or a gallon Ziplock bag.)
• Marinate for at least 6 hours (but overnight is even better)!
• Make the Salsa:
• Follow the instructions in the link to make the salsa and let it refrigerate for at least two hours for best results.
• For the Dressing:
• Place all the dressing ingredients into a blender and blend well. If the dressing seems too thick, you can add a few Tablespoons of unsweetened almond milk to thin it a bit.

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