Spicy Southwest Chopped Salad with Salsa Verde Recipe
Description
Spicy grilled chicken breasts are dressed with a tomatillo and fresh cilantro salsa verde sauce in this tasty Southwest chopped main dish salad recipe.
Ingredients
•
2 ears corn
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1 pound tomatillos, husked
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1/2 bunch fresh cilantro leaves
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1/4 large white onion, chopped
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4 teaspoons lime juice
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1/2 jalapeno chile pepper, chopped
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1 clove garlic, chopped
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salt, to taste
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1 (14 1/2 ounce) can black beans, rinsed and drained
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1 red bell pepper, chopped
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1/4 medium head red cabbage, chopped
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1 avocado - peeled, pitted and diced
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1 pound skinless, boneless chicken breast halves
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2 teaspoons Cajun seasoning, or to taste
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1 head green leaf lettuce
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1 cup crumbled cotija cheese
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1 lime, cut into wedges
Directions
1
Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.
2
Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.
3
Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.
4
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.
5
Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.
6
Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.