Ingredients
Scale
For the dressing:
- 1/3 c. light mayonnaise
- 1/3 c. low fat milk
- 1 – 2 fresh cloves of garlic, peeled
- 2 – 3 Tablespoons fresh basil leaves
- ½ teaspoon sugar
- Several fresh parsley leaves or ½ teaspoon dried parsley
- A few fresh dill twigs or ½ teaspoon dried dill weed
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 – 1 teaspoon ground chipotle powder
- 2 green onions (tops only) or a handful of fresh chives
- 1/4 c. nonfat Greek yogurt
For the salad:
- Mixed greens and/or chopped romaine
- Grilled chicken (for the Garlic Greek Yogurt chicken marinade, see this recipe), chopped
- Black beans, heated
- Yellow & red cherry tomatoes, halved
- Thinly sliced red onion
- Optional toppings: shredded cheese, roasted sunflower seeds, fried tortilla strips, cooked sweet corn, fresh avocado chunks
Instructions
- To make the dressing, whir together all ingredients EXCEPT the yogurt in a handi chopper or food processor until the herbs are well chopped and all is mixed well. Pour into a bowl and stir in the yogurt. Add milk to thin to the desired consistency.
- For the salad: fill your salad plate/bowl with greens. top with hot chicken and black beans, then sprinkle with cherry tomatoes & red onion. Add other toppings as desired. Drizzle with dressing and enjoy!
Notes
Prep & cook time doesn’t include the chicken cooking time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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