Cajun Beef Southwestern Salad Recipes

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING

Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing image

Categories Salad Beef Fruit Garlic Vegetable Marinate Mango Corn Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 23

Ingredients

Dressing
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
2 large garlic cloves, pressed
1 cup olive oil
Salsa
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup chopped peeled jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
Steak
1 1/2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 pounds beef tenderloin steaks (1 inch thick)
Assembly
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced
*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

Steps:

For dressing:
Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
For Salsa:
Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
For steak:
Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
For Assembly:
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

Spicy Southwest Chopped Salad with Salsa Verde image

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.

Provided by Jenny from WA

Categories Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½ jalapeno chile pepper, chopped
¼ 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
¼ 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

Steps:

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

Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g

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