Southwestern Chopped Salad Recipes

SOUTHWEST CHOPPED SALAD (HEALTHY!)

Steps:

• If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
• Slice the kernels from the cobs.
• (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
• In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
• Pour over the vegetables and toss to mix.
• Chill for at least 30 minutes to allow flavors to blend.
• Garnish with a few cilantro leaves before serving.

SOUTHWESTERN CHOPPED SALAD

Steps:

• In a large bowl, toss together lettuce through cilantro.
• Place your diced avocadoes in a small bowl and toss them with the lime juice before tossing them in the salad.
• Serve with Southwest Ranch Salad Dressing #167319 or the dressing of your choice.
• **If not eating this right away, reserve the crushed Doritos and add them just before serving.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING

Steps:

• Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
• Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
• Place all salad ingredients in a large bowl.
• Toss with desired amount of dressing.*

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

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.