After an unintentional 5 month hiatus, I am back! I have several recipes to share with you, but for today, here's a quick and healthy one.
A couple months ago I had lunch with two wonderful ladies at a local Mexican restaurant, and one of them ordered this salad that looked amazing. A bed of spinach is topped with chicken, black beans, avocado, and cheese. I have since ordered the salad at Mi Pueblito, the local Mexican institution, and have loved it, but I also decided that I can make my own for less at home.
This salad has a good variety of textures, with the spinach leaves, beans, and chicken and is super healthy.
At home I left off the cheese to decrease the calories and I didn't even miss it. The creaminess of the avocado completely renders the cheese unnecessary for me.
I also used salsa in place of salad dressing. I recommend that you use a homemade salsa such as this one or a Mexican restaurant thinner salsa for this purpose.
If you're cooking for one or want a different spin on salad, go for this. If you like black beans, avocado, chicken, and spinach, this just may be a new favorite!
The Edge Salad, a Recreation
inspired by Mi Pueblito restaurant chain
For two people
3 cups baby spinach leaves (adjust to your plate and taste)
2 chicken breasts, cut into thin strips and sauted
1/2 cup prepared black beans, drained and rinsed
1 avocado, sliced thin
1/2 cup thin or restaurant style salsa
1/4 cup shredded cheese, such as cheddar, Mexican blend, monterrey jack (optional)
Place the spinach leaves on two plates or in two larger bowls. Top with remaining ingredients. Pour salsa/cheese last. Enjoy!