Southwestern Chopped Salad with Cilantro Lime Dressing

Here's another incredible recipe I found and adapted from Damn Delicious. Again, you can be totally creative with this recipe (read, use pretty much whatever you have around and leave out what you don't) AND the cilantro lime dressing is to die for! I had leftover, so I used it the next day and I make it regularly for other salads, too.

Southwestern Chopped Salad with Cilantro Lime Dressing

serves 2

Salad

5 C romaine lettuce, chopped a little (I used spinach)

1/2 C cherry tomatoes, halved

1/2 C corn kernels

1/2 C black beans (if they're canned, drain and rinse first)

cooked beets, cut into bite-sized pieces

anything else that sounds yummy!

2 tbsp fresh cilantro, chopped

1 avocado, chopped

1/4 C tortilla strips, for garnish (optional)

In individual bowls, layer all ingredients except for tortilla strips. Toss to combine. Pour dressing on top, toss again, and garnish with tortilla strips.

Cilantro Lime Dressing

1 C loosely packed cilantro (I think I used more, because I adore cilantro)

1/2 C plain yogurt

2 cloves garlic

juice of a lime

pinch of salt

1/4 C olive oil

2 tbsp apple cider vinegar (which I left out because it didn't seem to need it, but I may try next time)

Combine all ingredients except for olive oil and apple cider vinegar in bowl of food processor. Process, then, with motor running, slowly drizzle in olive oil and vinegar until emulsified.

Ta-da!!! You have a quick, easy, delectable, and completely healthy meal! It'd be great to take to work as well.  Enjoy!

Blackened Chicken and Cilantro Lime Quinoa with Avocado Cream Sauce

This is an incredibly healthy and AMAZINGLY delicious recipe! (The post seems kind of long and scary, but trust me, it's super easy and QUICK; it took me less than 45 minutes to whip this up; it's totally worth it). I found it at the Sarcastic Cooking website, and adapted it a little bit based on what I had available. It was my first attempt at making quinoa and I have to say, it's a little weird.  But I like it... I think. I know it's SUPER healthy, and it has an interesting texture that I think can be pretty versatile if I can just get creative and branch out a little.  Anyway, this particular recipe was fantastic and the chicken seasoning is incredible... I'll definitely be using it again.  Maybe for fajitas?

Blackened Chicken and Cilantro Lime Quinoa with Avocado Cream Sauce

Chicken

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp onion powder

1/4 tsp cumin (I used WAY less than this, because cumin is a little overpowering for my taste)

2 boneless skinless chicken breasts

1 tsp olive oil (I used a little more)

Quinoa

2 C chicken stock

1 C quinoa

juice and zest from 1 lime

dash of salt and pepper

olive oil

2 tbsp cilantro, chopped (I ran out, so I used parsley instead; it was SO GOOD)

1. Combine all dry seasonings in a small bowl (I'd make a little more than it calls for because the seasoned/blackened part of the chicken is so amazing that it'd be nice to have more of it). Mix them together and season both sides of each chicken breast.

2. Add the olive oil to large skillet and heat over medium/high heat for a minute. Add chicken breasts and cook for 7 minutes on each side (I cooked them a little longer; just cut into the chicken and when it's done, quit cooking) with the lid on.

3. Remove chicken from pan and cool several minutes before slicing.

4. Put chicken stock and quinoa in medium sauce pan. Bring to a simmer over medium/low heat. Reduce to low and simmer for 10-15 minutes (until all stock has been absorbed) with the lid on.

5. Add warm quinoa to a large bowl. Toss in lime zest, lime juice, plenty of salt and pepper, and a bit of olive oil. Add cilantro (or parsley). I just tasted it until I liked the combo of salt, pepper, and olive oil. Mix to combine.

6. Lay sliced chicken breasts on top of quinoa and serve.

You can also whip up a creamy avocado sauce to cool down the spice (I didn't try this because I didn't have any avocados, but next time I definitely will). Mix flesh of an avocado with 2 tbsp Greek yogurt and drizzle on top!

I served this with a salad and yogurt.  Hope you enjoy it as much as we did!

Chicken Salad (With Cilantro and Lime!)

This is THE BEST chicken salad ever! We had it in wheat tortillas, kind of as wraps, or as loghmehs, as we Persians call it :) It's REALLY easy, and I just used leftover chicken breast from the night before and shredded/chopped it for this recipe. I got this one from pinterest, but it's originally from Becoming Betty's blog.

Chicken Salad

chicken, cooked and shredded (I used leftover breasts)

avocado

mayo (a teensy bit only)

green onion, sliced

cilantro, chopped up

fresh lime juice

salt and pepper to taste

(Pardon the lack of measurements here... this is normally something that would immediately cause me irreparable panic and send me running from the kitchen, not to return for a good month or so. But I'm slowly becoming braver in there, and since almost all of these ingredients are things that I wish I could add to nearly every recipe I try (avocado, green onion, cilantro, and lime are heavenly), I went for it.  It was TOTALLY worth it and I encourage you to try it too!)

Just add all the ingredients together and mix it up.  If you love avocado, add more; if you don't care for onions, put less; you get my point. Go really easy on the mayo; the lime juice gives it a nice texture, so lots of mayo isn't really necessary, and it's healthier without it.  To easily chop the cilantro (or any herbs), put a bunch in a glass measuring cup and use scissors to cut it up until it's the size you need (this is how my mom chops all her herbs :)) I used TONS of lime juice and a good amount of cilantro and plenty of salt and pepper.  It was delicious! Hope you enjoy it :)