I will admit that this one is a little more labour intensive as far as salads go, but definitely worth it!
It has a few components, lettuce, dressing, chicken and “Southwest Salad“.
So, start by cooking up some skinless, boneless chicken breast by the method of your choice. Or even better, if you should have some leftover cold chicken just begging to be used!
Meanwhile, wash, trim and cut in half a couple of tomatoes. Put them in a roasting dish skin side down, drizzle with a little olive oil and sprinkle with salt and pepper and put them in the oven at about 350 for about 1/2 hour or till they look like they would be mushy to the touch.
Then chop up and wash some nice romaine lettuce as your base.
Once the tomatoes have roasted, let them cool a bit so you can make the dressing.
In a blender or quick chopper of your choice ( even it that means your hand and a fork) chop up:
- roasted tomato
- 1 ripe avocado
- juice of 1-2 limes ( depending on size)
- 1 tbsp smokie paprika
- a few shots of Chipolte Tabasco
- salt & pepper to taste
This dressing is very thick. If you prefer it less thick, just add a little water or chicken stock to thin it out. But notice there is no oil in it, you are getting the fat completely from the avocado ( and that’s a GOOD fat!!)
Now you are ready to assemble.
Cover the bottom of the plate with a nice helping of chopped romaine lettuce.
Then a generous spoonful of Southwest Salad to one side.
Some cooked chicken to the other side.
Then a good glop of dressing down the middle.
Sprinkle with a little paprika if you like and there you have it!