Southwest Chicken Salad With Creamy Green Chili Dressing

Ingredients

• 4 tablespoons fresh lime juice
• 1 1/2 teaspoons ground cumin
• 2 tablespoons fresh cilantro chopped
• 1 large clove garlic chopped
• 12 ounces boneless skinless chicken breasts – four uncooked
• 15 1/2 ounces canned black beans drained rinsed
• 1 medium sweet red pepper chopped
• 1 cup cherry tomatoes cut in half each
• 3 medium scallions sliced
• 1 head romaine lettuce sliced into 1/2“ pieces
• 4 ounces canned green chili peppers drained diced
• 1 cup Plain Yogurt
• 1 tablespoon cilantro
• 1 bunch watercress tough stems removed
• 1 tablespoon fresh lemon juice
• 1 small clove garlic

Instructions

1. Combine lime juice, cumin, 2 tablespoons of chopped cilantro and chopped garlic in a large resealable plastic bag. Add chicken, seal bag and shake to coat chicken. Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator.
2. Preheat broiler or grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken until cooked through, about 4 to 5 minutes per side; set aside until ready to assemble salad.
3. Combine beans, red pepper, tomatoes and scallions in a medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.
4. To make dressing, combine remaining ingredients in a blender or food processor; blend until smooth, about 3 to 4 minutes.
5. Slice cooled chicken on the diagonal and divide among salads. Drizzle each serving with 1/2 cup of dressing.