When it comes to healthy salad must-haves, this southwest-inspired chopped salad recipe checks all of the boxes.
A bed of fresh and crunchy greens? Check.
Lots of colorful, vitamin-rich veggies? Check.
Plenty of protein from lean chicken breast? Check.
Healthy monounsaturated fats from avocado? Check.
Plus, it’s all chopped and tossed together with a light creamy dressing that is the ideal balance of slightly sweet with slightly spicy.
Perfect for a quick family dinner on a warm summer day or to make ahead and pack up as a workday lunch, once you try this salad, we have a feeling you will come back to it again and again.
Southwest Chopped Salad with Creamy Sriracha Dressing
(Downloadable/printable pdf version of this recipe)
Yield: 4 servings
Ingredients:
Dressing:
1/3 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
3 tablespoons lime juice
2 tablespoons golden balsamic vinegar
1 tablespoon honey
1 to 2 teaspoons Sriracha sauce (to taste)
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Salad:
6 cups chopped romaine lettuce
3/4 cup canned black beans, drained and rinsed
3/4 cup chopped red bell pepper
3/4 cup frozen corn, thawed
3/4 cup diced celery
1/2 cup chopped avocado
1/4 cup diced red onion
12 ounces grilled chicken breasts (about 4), diced
Directions:
To prepare dressing, whisk together sour cream, mayonnaise, lime juice, vinegar, honey, Sriracha sauce, cumin, garlic powder, salt, and black pepper. Place lettuce in a large bowl and top with black beans, red pepper, corn, celery, avocado, onion and chicken. Pour dressing over salad and toss to coat. Divide into 4 bowls.
NUTRITION INFORMATION PER SERVING: 348 calories; 7 gram fat; 1.5 gram saturated fat; 91 mg cholesterol; 384 mg sodium; 32 grams carbohydrates; 6 grams fiber; 39 grams protein
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