Southwestern Salad

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5 cups romaine lettuce

2 boneless, skinless chicken breasts

1 avocado, pitted, sliced

4 slices bacon, chopped

1/3 cup Monterey jack cheese (low-fat optional)

1/3 cup Cheddar cheese (low-fat optional)

1 tablespoon olive oil

salt and pepper, to taste

seeded crackers, optional garnish

3/4 cup cilantro,

1/2 cup plain, Greek yogurt

2-3 tablespoons olive oil

1-2 large cloves garlic, chopped

1 lime, juiced

salt and pepper, to taste


1. In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.

2. Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat. Set aside.

3. In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper.

4. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.

5. In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well. Serve with crackers if desired.

Bon Appetit!

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