When I'm stoned, I love eating things with lots of textures - especially salads (LOL). So let's make a delicious southwestern-style salad together, and enjoy an anxiety-calming edible!
FOR THE CHICKEN
1 lb chicken thighs or breast
1/4 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1
When I'm stoned, I love eating things with lots of textures - especially salads (LOL). So let's make a delicious southwestern-style salad together, and enjoy an anxiety-calming edible!
FOR THE CHICKEN
1 lb chicken thighs or breast
1/4 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp black pepper
1-2 tbsp olive oil
Mix all spices together with 1 tbsp olive oil and spread over the chicken thighs or breasts. Grill or pan-sear the chicken. If you're using a thick chicken breast, I like to sear for 4-5 minutes per side, then finish cooking in the oven at 375 until internal temperature reaches 165. Let the chicken rest on a cutting board for 5-10 minutes before dicing.
FOR THE SALAD
1 cup quinoa
1 head romaine lettuce, chopped
4-5 oz cherry tomatoes, halved
1 avocado, diced
1 14oz can corn
1 14oz can black beans
Cilantro
4-6oz cotija cheese
Cook quinoa according to package instructions. Add chopped romaine to a large bowl with tomatoes, avocado, black beans, corn, chopped cilantro, and cotija cheese (this makes enough for at least 4 servings). If you're meal-prepping, store in a large bowl topped with a damp paper towel in the refrigerator.
FOR THE DRESSING
1 cup plain greek yogurt
1 lime
1-2 chipotles in adobo sauce
1 clove garlic
Cilantro
1 tsp paprika
Salt and pepper
Combine all ingredients in a food processor. Add more or less chipotles, depending on your heat preference.
ASSEMBLE THE SALAD
Toss the salad with cooked chicken and the dressing. Serve and enjoy!