Healthy Southwest Chicken Salad Recipe

This salad is a great way to prepare your meals for the week ahead and then enjoy it all week. I love how the ranch dressing is combined with the spiced chicken.

This is a recipe for:

• Grain free
• gluten free
• Dairy free
• If you substitute lentils or chickpeas for the chicken, this recipe is vegan/vegetarian.
• candida friendly
• Whole30 Friendly

Prep Time

20

Cook Time

30

Total Time:

40

Serves:

6

Ingredients:

For the Salad:

• 6 medium/small chicken breasts
• Cumin – 1.5 tsp
• 1.5 tsp chili powder
• 1.5 tsp of paprika
• Garlic powder, 1.5 tsp
• 0.5 tsp cayenne (optional if you like some heat)
• 0.5 tsp sea salt & pepper
• Chop 1 head of romaine lettuce
• 2 cups black beans, rinsed and drained
• 2 cups cherry tomatoes
• 1 yellow + 1 Red bell pepper diced
• 1 avocado
• Green onion
• See below for 1 cup of dressing

Dressing from That Clean Life:

• Cashews, 1 cup
• Half a cup of water
• Nutritional yeast, 1 TBSP
• Sea salt, 3/4 tsp
• 1 TBSP apple cider vinegar unpasteurized
• 3 TBSP tahini
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped chives

Directions:

Salad:

1. Pre-heat the oven to 350F. In a small bowl, combine the spices (cumin powder, chili powder and garlic powder. Paprika, cayenne and salt).
2. Season the chicken both sides, and bake on a baking sheet lined with parchment for 30 minutes.
3. See below for instructions on how to make the dressing.
4. Add the chicken to the chopped vegetables and then top with ranch dressing.
5. Dress only what you are going to eat that day.

Dressing:

1. Combine everything in a high-speed blender except for the parsley, chives and garlic.
2. Blend until creamy and smooth. Place in a jar.
3. Mix in the parsley, chives and stir until evenly distributed. Cover and keep in the refrigerator until ready to serve.