Spicy Southwest Chopped Salad With Salsa Verde Recipe

Name: Spicy Southwest Chopped Salad With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn; 1 pound tomatillos, husked; 1/2 bunch fresh cilantro leaves; 1/2 jalapeno chile pepper, chopped; 1/4 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; 1/4 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

Servings: persons

2 ears corn
1 pound tomatillos, husked
1/2 bunch fresh cilantro leaves
1/2 jalapeno chile pepper, chopped
1/4 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
1/4 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

1
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
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
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
4
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
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.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ears corn, 1 pound tomatillos, husked, 1/2 bunch fresh cilantro leaves, 1/2 jalapeno chile pepper, chopped, and more.

Yes, Spicy Southwest Chopped Salad With Salsa Verde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Southwest Chopped Salad With Salsa Verde

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