Spicy Southwest Chopped Salad with Salsa Verde Recipe

Spicy grilled chicken breasts are dressed with a tomatillo and fresh cilantro salsa verde sauce in this tasty Southwest chopped main dish salad recipe.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 550 Calories

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 clove garlic, chopped
• 1 red bell pepper, chopped
• 1 avocado - peeled, pitted and diced
• 1 lime, cut into wedges
• Salt, to taste
• 4 teaspoons lime juice
• 1 (14.5 ounce) can black beans, rinsed and drained
• 2 teaspoons Cajun seasoning, or to taste
• 1 cup crumbled cotija cheese
• 2 ears corn
• 1 pound tomatillos, husked
• 1 head green leaf lettuce
• 0.5 bunch fresh cilantro leaves
• 0.5 jalapeno chile pepper, chopped
• 0.25 large white onion, chopped
• 0.25 medium head red cabbage, chopped

Recipe Instructions

Step 1

Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.

Step 2

Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.

Step 3

Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.

Step 4

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

Step 5

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

Step 6

Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.