Paula Deen’s Grilled Mexican Chicken Salad
(AND IT DOESN’T EVEN HAVE ANY BUTTER IN IT! :)
Salad....
1 1/2 t chilli powder
1/2 t ground cumin
1/2 t salt and pepper (just give it a good dash, please don’t waste a measuring spoon!
2 boneless skinless chicken breasts
1 tomato
1 onion, sliced into 1/4 in rings
1 head romaine, shredded
1/2 avocado, pitted, peeled, and diced (I used a whole one)
3/4c canned black beans, drained and rinsed
3/4c canned corn, drained,
1c shredded cheddar cheese
Preheat grill to med-hi heat (350-400). Spray grill rack with nonstick nonflammable cooking spray. In a shallow dish combine chili powder, cumin, s & p. Coat chicken with chili powder and grill chicken covered with grill lid for 5-6 minutes per side or until cooked through. Cut into thin slices. (It was raining when i made this AND more importantly I don't have the convenience of a gas grill, so I just cooked the chicken up on the stove). Place tomato, cut sides down on grill, grill for 1-2 minutes per side or until softened and coarsely chop tomato (I didn't grill the tomato, just diced it up). Place onion rings in a single layer on grill and grill for 2-3 minutes per side, or until lightly browned and softened (I did these on the stove as well in the leftover seasoning for the chicken). On a serving platter, arrange lettuce, chicken, tomato, onion, avocado, black beans, corn and cheese as desired. Serve with cilantro cream dressing and tortilla chips if desired.
Dressing......
1 c sour cream
1/2 c whole milk (i use 2%)
1 T minced cilantro FRESH
1 t lime zest
1/4t salt
1/4t ground cumin
1/8t sugar
Combine, cover and refrigerate for up to 1 day.
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