Southwestern Grilled Chicken Jalapeno Popper Salad

Servings: 4

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes



Ingredients

4 small chicken breasts
salt and pepper to taste
6 cups romaine or other lettuce, shredded
1 cup tomato, diced
1 large avocado, diced
1 cup corn (~2 ears), preferably grilled or charred
1 cup black beans, rinsed and drained
1/4 cup green or red onion, sliced
1/4 cup cheddar cheese, shredded (optional)
1/4 cup crumbled tortilla chips (optional)
1/4 cup jalapeno popper dressing
fresh or pickled sliced jalapenos to taste
4 strips bacon, cooked and crumbled (optional)

Directions

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side, set aside, let cool and slice.
Assemble salad and enjoy!


Tip: Go easy on the jalapenos if you don't want a lot of heat.

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Strawberry and Avocado Spinach Salad in Raspberry Balsamic Vinaigrette

Servings: 2

Prep Time: 10 minutes



Ingredients

1 (5 ounce) package baby spinach
2 cups strawberries, sliced
1 avocado, diced
4 slices bacon, cooked and crumbled
1/4 cup blue cheese, crumbled
1/4 cup pecans, coarsely chopped
1/4 cup raspberry white balsamic vinaigrette

Directions

Assemble salad, toss in dressing and enjoy!

Option: Goat cheese or feta also work well in place of the blue cheese.

Option: I like to throw in some fresh peas when available in spring.

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