Spicy Southwest Chopped Salad with Salsa Verde

Spicy Southwest Chopped Salad with Salsa Verde

11
Jenny from WA 0

"This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired."

Ingredients

1 h 15 m servings 550 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1112 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

11
  1. 19 Ratings

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LOVED this salad! Made it just as described. The flavors are perfect. Left out the cotija, couldn't find it at my store. My husband wants me to make the salsa all of the time now!! 2nd Review..j...

This is delicious and I could tell just by looking at it that it's a nutritionist's dream. For my comments/suggestions: I used Queso Fresco instead of Cotija because it's much cheaper (less tha...

This salad was delicious! I used raw corn, omitted the chicken and the beans, and tossed the veggies with the salsa verde (which is what I'm assuming you're supposed to do, but the directions le...

Excellent flavor, although labor intensive. Worth it though!

Yum! Loved it!!

Made this for Recipe Group: 30, April '11. My family really enjoyed this salad. It is a little time consuming to put together, but worth it. I realized as I'm typing this review that we forg...

This was an interesting salad. It was chosen by the "recipe group" on AR for the Cinco De Mayo theme. It had a lot of ingredients! And, it also made it a little pricey to buy them all. I decided...

Made this for Recipe Group. I prepped everything and then put the avocado mix on some Boston lettuce leaves, adding the salsa verde on top (as stated, it doesn’t say what you are supposed to do ...

Overall, a good salad that I will make again for sure but lacked the wow factor that would have made it 5 star. This only took me an hour to prepare. I made the corn in the microwave and wish I...