DOPE KITCHEN makes a SALAD

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!