Spicy Southwest Chopped Salad with Salsa Verde
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- salt to taste
- 1 clove garlic chopped
- 1 teaspoon lime juice
- 1 lime, cut into wedges
- 4 teaspoons lime juice
- 1 avocado - peeled pitted and diced
- 1 red bell pepper chopped
- 1 pound skinless boneless chicken breast halves
- 1 head green leaf lettuce
- 2 ears corn
- 1 pound tomatillos husked
- 1/2 bunch fresh cilantro leaves
- 1/2 jalapeno chile pepper chopped
- 1/4 large white onion chopped
- 1/4 medium head red cabbage chopped
- 1 (14.5 ounce) can black beans rinsed and drained
- 2 teaspoons cajun seasoning or to taste
- 1 cup crumbled cotija cheese
- Carbohydrate 23.0432352418415 g
- Cholesterol 65.77089365 mg
- Fat 3.48012609718933 g
- Fiber 5.70141566555038 g
- Protein 30.774475965464 g
- Saturated Fat 0.681316313716019 g
- Serving Size 1 1 salad (420g)
- Sodium 983.160160456274 mg
- Sugar 17.3418195762912 g
- Trans Fat 0.888959264477023 g
- Calories 238 calories
Directions 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.
