Salad, Spicy Southwest Chopped W Salsa Verde Dressing Recipe

Looking for an easy Salad, Spicy Southwest Chopped w Salsa Verde Dressing recipe? Learn how to make Salad, Spicy Southwest Chopped w Salsa Verde Dressing using healthy ingredients.


Submitted by shelleyle

Makes 4 servings



--Complete Dinner can use leftover chicken, just add a little Spice --Cotija Cheese is very similar to Feta Cheese --If your store doesn't carry tomatillos, use jar green chili salsa of your choice.

Recipe Ingredients for Salad, Spicy Southwest Chopped w Salsa Verde Dressing

1 lb tomatillos, husked (NOTE)
2 c cilantro leaves, bunch fresh
1/2 chile pepper jalapeno , chopped
1/4 white onion large, chopped
1 clove garlic, chopped
1 salt to taste
4 tsp lime juice
1 avocado - peeled, pitted and diced
1 tsp lime juice
3 c red cabbage, chopped
290 g black beans, (One-14.5oz can) rinsed and drained
1 red bell pepper, chopped
12 oz chicken breast, skinless, boneless
2 tsp Cajun Seasoning, or to taste
1 head green leaf lettuce
1/2 c cotija cheese, crumbled
1 fruit+2"+dia lime

Recipe Directions for Salad, Spicy Southwest Chopped w Salsa Verde Dressing

  1. (NOTE) I cut tomatillos in half then place cut side down on sheet pan and place under a Hi Broiler until skins have blistered a bit (5-6 minutes), adds a mellow smoke to the salsa

  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.

  3. Toss the avocado with 1 teaspoon of lime juice and mix with the cabbage, black beans, and bell pepper.

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

  5. 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.

  6. 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.

  7. Serve - Green Tomatillos Salsa for Dressing

Categories

Chicken, Vegetables, Main Dish, Salads, Mexican, Barbecue, Grill

Nutrition Facts
Serving Size 547.5g
Amount Per Serving
Calories
601
Calories from Fat
150
% Daily Value*
Total Fat
16.7g
26%
Saturated Fat
4.5g
23%
Trans Fat
0.0g
Cholesterol
85mg
28%
Sodium
342mg
14%
Potassium
2215mg
63%
Total Carbohydrates
69.1g
23%
Dietary Fiber
21.2g
85%
Sugars
11.8g
Protein
50.0g
Vitamin A 54% Vitamin C 153%
Calcium 22% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in niacin
  • High in potassium
  • Very high in vitamin C
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