Tag Archives: grilled chicken

Southwest Taco Salad with Creamy Guacamole Dressing

7 Sep
Southwest Taco Salad with Guacamole Dressing

Southwest Taco Salad with Creamy Guacamole Dressing

Ahhh, where oh where did the summer go? School starts this week in my neck of the woods and temperatures have gone from sizzling hot to almost frosty. But that shouldn’t stop anyone from enjoying this zesty and crunchy salad filled with summer bounty topped with a smooth avocado dressing.

We’ve just returned this weekend from nine glorious days camping and fishing at the beautiful Oregon coast. What a wonderful way to end the summer!

Southwest Taco Salad with Creamy Guacamole Dressing
Adapted from Southwest Salad with Creamy Avocado Salsa Dressing at Carlsbad Cravings

Creamy Guacamole Dressing

1 small avocado, peeled and roughly diced
1 small jalapeño, seeded, deveined, and roughly chopped
1/4 cup cilantro
1/4 cup plain Greek yogurt
1/4 salsa, homemade or store-bought (I used my Hatch chile salsa)
1/2 cup milk
2 tablespoons olive oil
Juice from 1 lime
Salt and pepper, to taste
1/4 teaspoon cumin

Southwest Taco Salad

Grilled chicken breast, sliced (or deli rotisserie)
Corn kernels from 1 ear of sweet white corn
Chopped/shredded lettuce of choice
1 red bell pepper, chopped
1/2 large red onion, chopped
1 cup cherry tomatoes, cut in half
1 15-ounce can black beans, rinsed and drained
1/3 cup roasted pepitas
1/2 cup grated pepper jack cheese
Creamy Guacamole Dressing
Tortilla chips, for serving

Creamy Guacamole Dressing

Creamy Guacamole Dressing

Add all of the Creamy Guacamole Dressing ingredients to a blender or food processor and blend until smooth and creamy. You will have to scrape down the sides a few times. Add additional milk, if needed, to thin to desired consistency. Chill in the refrigerator until ready to use.

Next, grill the chicken breast, if it isn’t already cooked.

Grilled Chicken

Grilled Chicken

Remove the kernels from the ear of corn, using a Bundt-pan to catch the kernels, if you have one. (That’s a pretty cool tip I picked up from Pinterest.)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

Add all the salad ingredients except dressing and chips to a large bowl. Toss to combine.

Southwest Taco Salad Ingredients

Southwest Taco Salad Ingredients

Add tossed salad to individual bowls, then top with guacamole dressing and serve with tortilla chips.

Download and Print this Recipe

Download and Print this  Yummy Recipe!




Grilled Lemony Chicken with Spinach and Pasta

11 Aug
Lemony Chicken with Spinach and Pasta

Grilled Lemony Chicken with Spinach and Pasta

My family RAVED over this dish. And they don’t “rave” very often about some of my experiments. They say “oh, that was good” but this time they were truly excited about the flavors and bright colors of this dish. It was another scorcher day when I made this, but I wanted something more substantial than a salad but also didn’t want hot potatoes or anything like that. I had just bought a bag of spinach the day before, and my husband had come home with several lemons that day. Both of them went faboulous with the chicken and pasta. I hope you think so too. Oh, and don’t be shy about adding the crushed red pepper flakes. I had seen several recipes that add crushed red pepper to spinach, and it added just the right amount of zestiness to balance out the lemon. Give it a try!

Lemon Chicken Marinade

1 pound boneless chicken breast
2 tablespoons olive oil
1 teaspoon minced garlic
Juice of one lemon (about 2 tablespoons)
1 teaspoon Lemon Pepper Seasoning (I would have added more but that’s all I had left in the container)
1 tablespoon chopped fresh tarragon
Black pepper to taste

Cut the chicken breast in half lengthwise, and pound to an even thickness with a mallet. Put the chicken in a quart Ziploc bag. Whisk the rest of the ingredients well and pour over the chicken. Marinate for at least an hour up to overnight.

Lemony Chicken with Spinach and Pasta

Lemon Marinated Chicken
Dried spaghetti noodles
1 tablespoon olive oil
1 tablespoon minced garlic
1 9 oz. bag fresh spinach
Juice of another 1 lemon
2 tablespoons butter or substitute
3/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 small chopped tomato
More black pepper to taste
Shredded Parmesan

Lemon Spinach Tomato Sauce

Lemon Spinach Tomato Sauce

Preheat the grill to medium high heat. Meanwhile, start cooking the the pasta according to package directions. Now put the chicken on the grill then immediately heat a large skillet to medium heat and add the olive oil, garlic, spinach and lemon juice. Stir until the spinach starts to wilt, then add the rest of the ingredients except the Parmesan. Turn the heat to medium low, and now go back out and flip the chicken over (this should be at the five to seven minute mark). Grill for another five to seven minutes until the chicken is no longer pink in the middle. The pasta should be ready by now. Drain, then divide among plates. Top with a serving of the spinach tomato sauce. Cut the chicken into thin slices and place on top of the spinach. Sprinkle with shredded Parmesan cheese. Dig in!

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