This Mexican-inspired chopped salad recipe has the perfect pop of fresh and colorful ingredients for a healthy, satisfying meal.
Serves: 6
Ingredients
SEASONED CHICKEN:
1.5 lbs. Chicken Thighs
2 tbsp. Olive Oil
Juice of ½ Lime
2 tbsp. Taco Seasoning
JALAPEÑO YOGURT DRESSING:
1 Jalapeño, deseeded
¼ cup Greek Yogurt
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Maple Syrup
½ cup Cilantro
1 Garlic Clove
Juice of 1 Lime
½ tsp. Cumin
½ tsp. Dried Oregano
¼ tsp. Salt
FOR THE SALAD:
4 cups Chopped Romaine Lettuce
1 Yellow Bell Pepper, diced
1 cup Grape Tomatoes, sliced
1 Avocado, diced
1 Shallot, chopped
¼ cup Crumbled Cojita
3 tbsp. Pepitas
¼ cup Chopped Cilantro
Instructions
Marinate the chicken in olive oil, lime juice, and taco seasoning for a minimum of 30 minutes or up to 2 hours in the refrigerator.
Set a large skillet over medium-high heat. Add the marinated chicken and cook for 6 minutes. Flip the chicken over and continue to cook for another 6 minutes, or until the internal temperature has reached 165F. Transfer the chicken to a cutting board and let it rest for at least 10 minutes before cutting into smaller chunks.
While the chicken is resting, add all ingredients for the dressing to a food processor. Puree until smooth and set aside.
Once the chicken is cut, add it along with all ingredients for the salad to a large serving bowl. Toss together and serve with the dressing on the side. Enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/fiesta-chicken-chopped-salad-recipe/