Crispy Chick’n Salad with avocado lime dressing
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This salad is my go-to for summer. The best part of the avocado dressing is that it keeps well in the fridge for up to 3 days, so you can have all the benefits and flavor of avocado without the frustration of it spoiling quickly!
Dressing Ingredients
- 1 medium avocado
- ½ cup plain nonfat greek yogurt
- Juice of 1 lime, or to taste
- 1-2 tablespoons of pickled jalapenos, depending on desired spice level
- 2 small garlic cloves
- Place all your ingredients (using half the lime juice) into a food processor and blend.
- Taste and add more lime juice if needed. If the dressing is too thick, add some water to thin and blend again.
Salad Ingredients
- Spinach & Spring Mix or salad mix of preference
- 1 cup frozen corn
- 2 tbsps Olive Oil
- 8 clove of garlic
- 2 container (10 pieces) Gardein Seven Grain Crispy Tenders
- 2 15oz cans of black beans, rinsed and drained
- 1.25 cups dry quinoa
- Rinse your quinoa and drain it to avoid bitterness (unless packaging says this isn’t necessary). Set aside.
- Drain and rinse your beans, set aside in a bowl.
- Mince the garlic and saute in the olive oil on medium heat until starting to become golden, about 1-2 minutes. Take about 1/3 rd of the garlic and oil from the pot and pour over your beans.
- Add the quinoa in the pot on top of the remaining garlic and toast for about 2 minutes, stirring occasionally. Add 2.5 cups of water and ½ teaspoon of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes or until all the water is absorbed. Cover and let sit for another 5 minutes.
- Defrost your cup of corn and add that to your beans along with ½ a teaspoon of salt and mix well.
- When the quinoa is fully cooked, mix that into your beans and corn.
- Prepare Seven grain crispy tenders as directed on the package, serve 3.3 pieces per plate on a bed of greens with a healthy scoop of the bean/corn/quinoa mix. Drizzle the avocado dressing over everything and serve.
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