But the other day we were just getting ready to go to sleep. Laying in bed and heading off to dream land. When he mutters “I want salad”.
Excuse me Mr Carnivore? Did I just hear you correctly? You want some leafy greens?
I checked to make sure his request wasn’t an immediate one.
As if I would have gotten up and made salad right then and there.
The next day I was off to the store.
I, of course, snuck in some of my favorite Mexican type flavors.
Hey, a girls gotta do what a girls gotta do right?
No biggie, he actually didn’t complain about it, for a change. I guess he really really wanted salad!
Even though he had requested this, I was still in shock as I watched him wolf down a big bowl of salad for dinner.
I should have taken video as proof, dang it!
I wish the picture did this salad justice. It really was quite fabulous
Oh, it was even better the next day!
For the salad:
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 15-ounce can of black beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, chopped
1/2 cup Mexican blend shredded cheese
2 cup tortilla strips, or broken tortilla chips
1 jalapeno, thinly sliced
For the dressing:
1/2 cup fat free Greek yogurt
1/4 cup low fat buttermilk
2 tablespoon fresh cilantro, chopped
1 lime, zested and juiced
2 cloves garlic, minced
1 teaspoon chili powder
Salt to taste
In a small bowl or mason jar, combine the ingredient for the dressing. Whisk or shake. Place in the refrigerator for at least an hour for the flavors to meld.
In a small bowl, mix together cumin, chili powder, garlic powder, and salt. Liberally season the chicken breasts on both sides.
Heat the olive oil in a medium skillet over medium-high heat. Place the chicken breast in the skillet. Cook for 5 to 7 minutes, then turn them over and continue to cook for 5 more minutes (time depends on the thickness of the breasts). Remove from heat and place on a plate. Once cool chop into bite size pieces.
In a large salad bowl, add the greens, beans, corn, and tomato. Pour the salad dressing (as little or as much as you like) over the greens and toss to combine. Top with the chopped chicken, shredded cheese, tortilla chips, and sliced jalapeno.