Name: Spicy Southwest Chopped Salad with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Corn - 2 ears; Tomatillos, husked - 1 pound; Fresh cilantro leaves - ½ bunch; Jalapeno chile pepper, chopped - ½; White onion, chopped - ¼ large; Garlic, chopped - 1 clove; Salt, to taste - 1 clove; Lime juice - 4 teaspoons; Avocado - peeled, pitted and diced - 1; Lime juice - 1 teaspoon; Red cabbage, chopped - ¼ medium head; Black beans, rinsed and drained - 1 (14.5 ounce) can; Red bell pepper, chopped - 1; Skinless, boneless chicken breast halves - 1 pound; Cajun seasoning, or to taste - 2 teaspoons; Green leaf lettuce - 1 head; Crumbled Cotija cheese - 1 cup; Lime, cut into wedges - 1

Spicy Southwest Chopped Salad with Salsa Verde

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Southwest Chopped Salad with Salsa Verde

1. Corn - 2 ears

2. Tomatillos, husked - 1 pound

3. Fresh cilantro leaves - ½ bunch

4. Jalapeno chile pepper, chopped - ½

5. White onion, chopped - ¼ large

6. Garlic, chopped - 1 clove

7. Salt, to taste - 1 clove

8. Lime juice - 4 teaspoons

9. Avocado - peeled, pitted and diced - 1

10. Lime juice - 1 teaspoon

11. Red cabbage, chopped - ¼ medium head

12. Black beans, rinsed and drained - 1 (14.5 ounce) can

13. Red bell pepper, chopped - 1

14. Skinless, boneless chicken breast halves - 1 pound

15. Cajun seasoning, or to taste - 2 teaspoons

16. Green leaf lettuce - 1 head

17. Crumbled Cotija cheese - 1 cup

18. Lime, cut into wedges - 1

How to cook deliciously - Spicy Southwest Chopped Salad with Salsa Verde

1. Stage

Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.

2. Stage

Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.

3. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.

4. Stage

Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.

5. Stage

Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.