Southwest Salad with Cilantro Dressing
12 oz. Blue Ribbon boneless skinless chicken breast or flat iron steaks
4 c chopped romaine lettuce
1 c chopped finely red cabbage
1 avocado sliced
½ c shredded carrots
¼ c red onion slivers
1 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 large bunch fresh cilantro
Juice of 1 lemon or lime
¼ c olive oil
1. Chop lettuce, carrots, cabbage, onion, and avocado.
2. Pan grill chicken or steak and sprinkle chili powder, cumin, and paprika on meat.
3. Once meat is cooked arrange salads individually or in large bowl.
4. For Dressing- in powerful blender or food processor add cilantro, juice of lemon or lime and olive oil combine thoroughly and serve over salad as dressing.
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