Lunch is the one meal of the day where I’m often at a loss as to what to eat. Soup comes to my rescue on many days, with salad being another favorite. Since salad dressings are both pricey, take up valuable space in the fridge, and are generally made with an oil that I find unacceptable (soy, canola, etc) I like to dress my salad with a splash of this and a dash of that. Sriracha is one of those condiments that goes on everything, including salad. It takes my chicken salad from boring to zesty in a matter of seconds. You’ll love my simple Southwest Chicken Salad with Spicy Sriracha Dressing!
Southwest Chicken Salad w/ Spicy Sriracha Dressing
serves 1 but make a big bowl because everyone is going to want some!
Mixed greens (lettuce)
Garlicky chicken breast, sliced
1 Tbs cashews (This is the BEST deal on cashews I have found)
2 Tbs black beans
1/4-1/2 avocado, sliced
1-2 Tbs rice wine vinegar
1-2 Tbs toasted sesame oil
generous drizzle of Sriracha Sauce
Add “salad” ingredients to a single serving bowl in the order provided. Drizzle “dressing” ingredients in order shown (no need to pre-mix). Sprinkle salad with salt and a generous grinding of pepper. Toss lightly and enjoy!
Make it Paleo: Simply leave out the black beans.
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