adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Southwest Chopped Salad with Salsa Verde
Spicy Southwest Chopped Salad with Salsa Verde
0 Likes
Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Grilled spicy chicken tossed in zesty tomatillo-cilantro dressing for a flavorful salad.
Ingredients:
  • 2 ears corn
  • 1 pound tomatillos, husked
  • 0.5 bunch fresh cilantro leaves
  • 0.5 jalapeno chile pepper, chopped
  • 0.25 large white onion, chopped
  • 1 clove garlic, chopped
  • salt, to taste
  • 4 teaspoons lime juice
  • 1 avocado - peeled, pitted and diced
  • 1 teaspoon lime juice
  • 0.25 medium head red cabbage, chopped
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 pound skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning, or to taste
  • 1 head green leaf lettuce
  • 1 cup crumbled cotija cheese
  • 1 lime, cut into wedges
Instructions:
  • - In a large pot, bring water to a rolling boil. Add the corn and boil for 15 to 20 minutes. Remove and let it cool to handle. Cut corn off the cob and place in a large mixing bowl, setting aside.
  • In a blender, combine tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice. Blend until the vegetables are finely chopped. Set aside. In a separate bowl, mix avocado with 1 teaspoon of lime juice, then combine with corn, cabbage, black beans, and bell pepper.
  • Heat up your outdoor grill until it reaches a medium-high temperature and lightly oil the grate before seasoning the chicken breasts with Cajun seasoning.
  • Grill the chicken breasts until fully cooked and juicy, approximately 6 minutes. Use a thermometer to ensure the center reaches 165 degrees F (74 degrees C). Let the chicken rest before chopping into bite-sized pieces.
  • On each of the 4 plates, portion out the lettuce leaves. Top the lettuce with a generous portion of the avocado mixture, then add the chicken on top. Finish by sprinkling cotija cheese over the top and garnishing with lime wedges before serving.

Similar Recipes