We felt like a salad for dinner the other night and this was filling enough to be dinner. I made my husband’s with chicken which was super easy to add on top. My sister and I ate ours without chicken 
The Chicken:
Ingredients:
1/2 lb.-1 lb. chicken, cut into small pieces
1 tbsp. taco seasoning
1 tsp. paprika
1-2 tbsp. Chulula hot sauce
salt and pepper to taste
1 tbsp. oil
Directions:
Warm the oil in a frying pan and add the chicken. Add the spices and mix well. Coat the chicken with the hot sauce and let cook through. (Serves 1-2)
The Salad:
Ingredients:
6-8 Romaine lettuce leaves, chopped
1/4 cup steamed yellow corn
1 can of Organic no salt added black beans
1/2 cup pepper jack and cheddar mixed cheeses, shredded
2 tbsp. chipotle BBQ sauce
2-4 green onions, chopped
1 small tomato, chopped
3 tbsp. salsa
1 tbsp. taco seasoning
8-10 pickled jalepeno slices
2 tbsp. chopped cilantro
2 tsp. oil
salt and pepper to taste
Place the oil in a deep pan and add the beans. Mash the beans slightly with a potato masher and add taco seasoning and mix well. Mix in the BBQ sauce and add a dash of salt and pepper.
Place lettuce in individual plates and top with the bean and rest of the ingredients.
Makes about 3 salads
The dressing:
Ingredients:
1 avocado
2 small garlic cloves, minced
1/4 cup water
2 tsp. olive oil
2 tbsp. sour cream
1 tbsp. fresh dill
1/2 tsp. honey
1/2 tsp. sea salt
tbsp. fresh lemon juice
Directions:
Cut avocado in half. Then cut into cubes. Put all ingredients in blender or food processor. Blend until creamy and smooth. Makes: 2 cups.
Top the salads with the dressing and enjoy!
