Spicy Southwest Chopped Salad with Salsa Verde

May 12, 2023May 12, 20230 1
Spicy Southwest Chopped Salad with Salsa Verde Recipe
in Salad

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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 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

Nutrision Information

Servings Per Recipe
6
Calories
407
Sugar
6g
Fat
16g
Spicy Southwest Chopped Salad with Salsa Verde is a hearty, flavorful salad that is ideal for a healthy meal. The salad has its roots in the southwestern region of the United States and Mexico. It typically includes various vegetables served with a spicy salsa dressing on top, which gives it its unique taste. The salad's flavor profile has an excellent balance of hot, sour, and sweet tones that make it a popular choice among salad lovers.

Instructions

1.Preheat grill to medium-high heat.
2.Grill the corn, turning occasionally, until charred in spots, about 10 minutes on total.
3.Remove the corn from the grill and save it.
4.Grill tomatillos and jalapeño, turning occasionally, until charred in spots and softening, about 10 minutes on total.
5.Remove the tomatillos and jalapeño from the grill and let them cool.
6.In a food processor, combine cilantro, onion, garlic, salt, lime juice, grilled jalapeño, and grilled tomatillos. Blend until getting a smooth salsa.
7.In a small bowl, mix avocado with 1 teaspoon of lime juice and set aside.
8.In a large bowl, toss cabbage, black beans, bell pepper, and about 3/4 of the salsa you made before.
9.Season chicken with Cajun seasoning. Cook it on the preheated grill until the juices run clear, 5 to 7 minutes per side. Let it rest before roughly chopping into cubes.
10.On a serving plate, arrange green leaf lettuce. Add chopped chicken on top of it and layer the cabbage mixture over it.
11.Kernel the corn and sprinkle it on top of the salad, then add Cotija cheese and the avocado mixture.
12.Finally, drizzle the remaining salsa over the salad. Serve with lime wedges.
13.

PROS

Spicy Southwest Chopped Salad with Salsa Verde is a perfect meal for anyone who loves a zesty flair in their dishes.

The combination of all the ingredients provides a nutritious and flavorful experience.

CONS

It is not recommended to eat this salad if you are sensitive or intolerant to spicy food,
because the dish contains a jalapeño pepper, which can cause discomfort.

HEALTH & BENEFITS

This salad is nutritionally abundant, packed with lots of vitamins and minerals that support health and well-being.
For instance, avocado is rich in healthy monounsaturated fatty acids, while tomatillos are high in antioxidants.
Also, black beans and red cabbage are great sources of plant-based protein and fiber.
Chicken is rich in protein that is vital for building muscle and health maintenance.

Print

Leave a Reply

Your email address will not be published.