I’m actually the only one in our family who doesn’t eat chicken, but since I do prepare it for the rest of my family…and our guests I’m always looking to switch up the usual dishes. You know how that goes. Most of us have a repertoire of our favorites that we make over and over again. And then we finally say, “Okay, I’m so tired of this I don’t even want to look at it again, much less prepare it.” At least for a while. So I went digging through the vast drawer of dried herbs and spices I’d recently reorganized for something I hadn’t used in a while. Just to add a little something different to the usual fare. And there it was – a bottle of reddish, brown chili powder. Ancho chili powder, to be specific. Made from the poblano chili, it is the sweetest of the peppers, and has a mild, smoky flavor that enhances everything from Mexican food to vegetables and meats, making it a wonderful choice for this chicken salad.
I hadn’t initially intended for it to be a salad, but it just seemed to cry out for a bed of lettuce to rest on, and some black beans and corn. I was out of red peppers at the time, but they’d be a wonderful addition too! And hey, since we’re going with a sort of South of the Border flavor, why not go all the way? How about a yummy avocado yogurt dressing to top it off? Avocado Yogurt Dressing
While the chicken is cooking prepare the following salad:
- I used an Organic Spring mix, but a crisp Romaine would be very nice too.
- 2 cans organic black beans (drained and rinsed)
- 2 ½ - 3 cups organic corn (roasted, fresh or frozen)
- Bell pepper (chopped or sliced)
- 3 cups cherry/grape Tomatoes or fresh tomatoes (chopped)
When the chicken has cooled slightly, add to the salad and top with salad dressing OR serve the salad dressing on the side so you and your guests may use as much (or as little) as they like.
Serves 6 - 8
To make the Avocado Yogurt Dressing you'll need:
1 large ripe avocado (mashed)
1 cup Greek yogurt
1/2 teaspoon gluten free Worcestershire sauce
1/4 cup minced onion
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
Mix together and chill while you prepare your salad. If you'd like to make the dressing a day ahead of time, mix all of the ingredients EXCEPT for the avocado. Add that in just before serving.
* For a vegetarian version omit the chicken.
or check out my Ancho Tofu Salad with Avocado Yogurt Dressing