Southwestern Summer Salad and Dressing

2 chicken breast, shredded
1 TB. oil
1/2 tsp. garlic salt

1 head of lettuce, shredded
5 green onions, chopped
3 avocados, diced
1 red pepper, chopped
1 c. tomatoes, chopped
1 can corn, drained and rinsed
2 c. shredded cheese, shredded
3 c. corn chips, crushed
1 (15oz) can black beans, rinsed and drained

Fry/grill chicken, season with garlic salt.  Shred and cool.  

In a large bowl, combine all of the vegetables, cheese, beans and chips.

Add dressing right before serving:

**Double recipe** 1/4 c. apple cider vinegar  

3 T honey

1 1/2 tsp. cumin

1/4 tsp. salt

1/8 tsp. pepper

Blend well.

Creamy Garlic Dressing

*I almost LOST this recipe and was so distraught.  It is awesome and great for you!

Creamy Garlic Dressing

1/2 c. extra virgin olive oil

1/4 c. apple cider vinegar

3 to 5 cloves garlic, CRUSHED

3 TB. fresh lemon juice

2 TB. chopped fresh parsley

1 tsp. Himalayan salt (or any sea salt)

1/2 tsp. Dijon mustard

1 TBS. unfiltered honey or raw agave nectar

Place in blender and blend on medium for 30 seconds or until well mixed.  Store in airtight container in fridge.  The dressing may solidify while in the fridge, so let sit at room temp until liquid, then stir.  Makes 8 to 10 servings.