Southwest Chicken Salad

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

chicken salad southwest could use left over chicken 2.5 cups

2 tablespoons lime juice

4 teaspoons honey

1 tablespoon finely chopped cilantro

1 teaspoon minced jalapeno

½ teaspoon apple cider vinegar

½ teaspoon lime zest

½ teaspoon cumin

¼ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon chipotle chili, chili powder, or ancho chili

¼ teaspoon paprika , smoked or sweet

subheading: Salad:

8 cups romaine lettuce, ½” thick slices

1 cup cherry tomatoes, halved

1 cup diced zucchini, ½” dice

1 medium avocado, sliced

¾ cup corn kernels, canned or grilled

¾ cup pinto beans, canned, rinsed and drained

½ cup shredded cheddar cheese, or Monterey jack cheese

½ cup crushed purple corn tortilla chips

¼ cup sliced red onion, ⅛” thick

¼ cup pepitas

Directions at jessicagavin.com

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