Green Salad with Tomatillo Avocado Dressing
Bright and tangy, this traditional tomatillo sauce is a favorite in Mexico to add brightness and flavor to fish tacos, fish dishes, veggies and eggs. The added jalapeño peppers give it a kick and will fill your taste buds with happy notes!
Ingredients
- 1 cup BUENO® Tomatillo Salsa
- 1 tsp. garlic minced
- 1 medium avocado
- 1 tbsp. lime juice
- ¼ tsp. Mexican oregano dried
- ½ tsp. salt
- salt to taste
- Pepper to taste
- 4 skinless, boneless chicken breasts
- 2 Tbsp. vegetable oil
- 8 cups shredded lettuce leaves
- ¼ cup chopped cilantro
- 15-20 cherry tomatoes halved
- 1 cup sweet corn kernels
Instructions
Dressing Preparation
- Peel and pit avocado.1 medium avocado
- Using stand mixer or food processor, blend avocado until smooth.
- Add salsa, sour cream, garlic, lime juice and oregano. Pulse until creamy.1 cup BUENO® Tomatillo Salsa, 1 tsp. garlic, 1 tbsp. lime juice, ¼ tsp. Mexican oregano
- Salt to taste.salt to taste
Chicken Preparation
- Preheat oven to 375°F.
- Season chicken breasts with salt and pepper.½ tsp. salt, 4 skinless, boneless chicken breasts, Pepper to taste
- In a large skillet, heat oil over medium-high heat.2 Tbsp. vegetable oil
- Brown chicken for 5 minutes on both sides.
- Place skillet into oven. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.
Salad Assembly
- Toss lettuce, cilantro, tomatoes and corn in a large bowl.8 cups shredded lettuce leaves, ¼ cup chopped cilantro, 15-20 cherry tomatoes, 1 cup sweet corn kernels
- Portion out salad onto plates. Top with chicken breast and avocado dressing.
Nutrition
Calories: 229kcalCarbohydrates: 21gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 1mgSodium: 612mgPotassium: 662mgFiber: 7gSugar: 9gVitamin A: 1201IUVitamin C: 26mgCalcium: 49mgIron: 2mg
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