This week, Adam took the reigns for dinner and made a delicious veggie-filled, southwest chipotle grilled chicken salad. I loved it so much, I had him make it a second night! I could seriously eat this salad every.single.day it is THAT good. Or maybe I’m just biased because breastfeeding makes you ravenous and ready to devour anything put in front of you. But, I really think it’s because this salad is loaded with nutritious ingredients!
Unfortunately, this salad takes some work, but I imagine you could prepare some ingredients ahead of time.
Here is what you’ll need:
- Southwest Chipotle salad dressing (we used this one)
- 2 sweet potatoes
- 1 onion
- 1 green bell pepper
- 1-2 tomatos
- 1 avocado
- 1 portobello mushroom
- 1 chicken breast
- 1 head of green leaf lettuce (NOT iceberg)
- Crushed tortilla chips
- Optional – black beans (drained) or corn
To prepare the salad, simple shred your green leaf lettuce to your liking, after rinsing of course. Flatten your chicken breast so that it’s as thin as possible, and season with your preferred seasonings. Microwave the sweet potatoes, then cut in halves to grill (you’ll dice after they’ve been grilled). Cut bell peppers in half, as well as the mushroom, and avocado, then slice the onion. Place everything on the grill, including the tomatoes. Grill ’em up!
Start with your lettuce, then add your chicken and/or mushroom, onion, and tortilla chips. Spread sweet potatoes, bell peppers, avocado, and tomatoes around the outside. Add dressing, and you’re done!
Both salads pictured were mine – Adam put the mushroom on his.
This salad was super filling, and packed with flavor. Also, the salad dressing contains <1% dairy, so if you’re trying to avoid dairy it’s a fairly safe option.
Let me know if you try this salad! I promise you will LOVE it.
Happy Wednesday! Half-way through the week, friends!
What is your ideal salad? Favorite salad toppings? Favorite dressing?