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For the chicken: 2 chicken breasts 1/4 teaspoon salt 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic powder For the salad: 4 cups chopped romaine 2 cups chopped kale 3/4 cup diced cherry tomatoes 3/4 cup black beans, drained (use the rest as needed for those who want more) 3/4 cup corn (frozen, defrosted) 1/2 cup shredded cheese 1/3 cup sliced red onion 1 large avocado or 2 small, diced chopped fresh cilantro for topping salsa baked tortilla shell as the bowl- optional (see instructions) whole wheat tortillas extra virgin olive oil For the dressing (double if desired): 1/2 cup Greek yogurt 2 tablespoons lime juice 2 teaspoons chipotle in adobo sauce (from the canned peppers) 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon salt 1 tablespoon olive oil 1/4 cup cilantro Combine all salad ingredients in a bowl (romaine through cilantro)
For this months vintage wedding dress post, I am sharing my top picks from the 1950s
Balancing wider shoulders : For those with broad shoulders, the extra volume at the hips draws attention downward and creates symmetry
Rouge could easily pass as a leathery mixed floral flanker to that ( Red Talisman, anyone
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