Name: Tex-Mex Chicken Salad with Cilantro Lime Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1 Head of Romaine Lettuce (chopped); ½ Diced Red Onion (divided); 1 C. Grape Tomatoes (sliced); 1/3 C. C. Red Pepper (diced); 2 C. Chicken (white meat); ½ c. Roasted Pumpkin Seeds; 1/3 C. Cilantro (chopped); Salt & Pepper; 1 C. Shredded Monterey Jack Cheese; 10 oz. Corn; 1 t. Smoked Paprika; Avocado (diced); 2 T. White Vinegar; 1 Clove of Garlic (chopped); 3 t. Chipotle Sauce (I used Cholula); 2 t. Honey; 1 C. Cilantro (leaves); Juice of 1 Lime; ½ t. Salt; ½ C. GrapeseedOil; ¼ C. Just Mayo; ¼ t. Cumin

Description

A delicious south west inspired salad full of fresh ingredients and paired with an amazing cilantro lime dressing.

Ingredients

Salad Ingredients:

1 Head of Romaine Lettuce (chopped)
½ Diced Red Onion (divided)
1 C. Grape Tomatoes (sliced)
1/3 C. C. Red Pepper (diced)
2 C. Chicken (white meat)
½ c. Roasted Pumpkin Seeds
1/3 C. Cilantro (chopped)
Salt & Pepper
1 C. Shredded Monterey Jack Cheese
10 oz. Corn
1 t. Smoked Paprika
Avocado (diced)

Dressing Ingredients:

2 T. White Vinegar
1 Clove of Garlic (chopped)
3 t. Chipotle Sauce (I used Cholula)
2 t. Honey
1 C. Cilantro (leaves)
Juice of 1 Lime
½ t. Salt
½ C. GrapeseedOil
¼ C. Just Mayo
¼ t. Cumin

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Instructions

Salad Instructions:

Place corn and ¼ c. red onion on a baking sheet.
Drizzle with olive oil and sprinkle with salt and smoked paprika. Roast at 425 degrees for 15 minutes. Let cool and set aside.
Place all other ingredients in a bowl and toss.
Add cooled corn mixture, top with dressing and toss together.

Dressing Instructions:

Place all ingredients except oil in a high speed blender and blend until smooth.
Slowly drizzle oil into blender to emulsify.

Notes

This salad is great to make if you have leftover rotisserie chicken.
If you want to make this vegetarian, you can substitute the chicken with garbanzo beans or black beans.