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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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