Chicken, Bean, Avocado Salad With Creamy Cilantro Dressing

• Salad
• 3 organic romaine hearts, sliced
• 4 organic carrots, shredded
• 1 can pinto beans, drained & rinsed
• 1 can green or black olives, sliced
• 1 tomato, chopped
• 2 avocados, chopped
• 4 chicken breasts cut in strips
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Montreal chicken seasoning
• Creamy Cilantro Dressing
• 1 bunch fresh cilantro
• 3 garlic cloves
• 1 teaspoon fresh ginger, or paste
• 1 lime juiced
• 2 teaspoons red wine vinegar
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon honey
• 1/2 cup Parmesan cheese
• 1/2 cup olive oil

1. In a large bowl place the romaine lettuce, carrots, beans, olives, tomatoes, and avocados.
2. Heat a medium skillet and add olive oil, chicken, salt, pepper, and Montreal chicken.
3. Cook until done, let cool for about 10 minutes, and add to the salad.
4. Place all dressing ingredients in a food processor and blend until well combined and creamy.
5. Pour the dressing over each individual salad bow.

salad, hearts, carrots, pinto beans, green, tomato, avocados, chicken breasts, olive oil, salt, pepper, chicken seasoning, cilantro dressing, fresh cilantro, garlic, fresh ginger, lime juiced, red wine vinegar, cumin, salt, honey, parmesan cheese, olive oil

Taken from food52.com/recipes/76380-chicken-bean-avocado-salad-with-creamy-cilantro-dressing (may not work)