Serves 4

Ingredients

• 1 bunch of cilantro
• 1 cup of olive oil, divided
• 2 limes
• 4 cloves of garlic
• 2 teaspoons honey, divided
• 2 teaspoons chipolte powder, divided
• 2 teaspoons Mexican oregano, divided
• 2 teaspoons sea salt, divided
• 1/2 cup Greek yogurt (Fage 0%)
• 1 head romaine lettuce
• 2 cups of cooked quinoa (1 cup dry yields 3 cups cooked)
• 1 can black beans, drained
• 1 cup frozen corn, thawed
• 1 cup cherry tomatoes, halved
• 1 avocado
• 2 chicken breasts (~1.25 lbs)

Instructions

1. Cook quinoa according to instructions or use rice cooker method (1 cup of quinoa to 1 3/4 cups of water & 1/2 teaspoon of kosher salt in the rice cooker yields 3 cups of cooked quinoa. Be sure to rinse the quinoa).
2. Make the cilantro lime marinade. Mix the following in a blender & blend until smooth:
   • 1/2 bunch cilantro, roughly chopped
   • 1/2 cup olive oil
   • 3 tablespoons lime juice (1.5 limes)
   • 2 garlic cloves, minced
   • 1 teaspoon honey
   • 1 teaspoon chipotle powder
   • 1 teaspoon Mexican oregano
   • 1 teaspoon sea salt
3. Cover chicken breasts with marinade & marinade for a minimum of 10 minutes.
4. Preheat oven to 350.
5. Make creamy southwest salad dressing. Mix the following in a blender & blend until smooth:
   • 1/2 cup Greek yogurt (normally Fage 0%)
   • 1/2 bunch cilantro, roughly chopped
   • 1/2 cup olive oil
   • 1 tablespoon lime juice (1/2 lime)
   • 2 garlic cloves minced
   • 1 teaspoon honey
   • 1 teaspoon chipotle powder
   • 1 teaspoon Mexican oregano
   • 1 teaspoon sea salt
6. Bake chicken for 20-30 minutes until done.
7. Assemble salad using 2 tbsp of dressing per salad.

Adapted from My Food Story.