Fiesta Chicken Chopped Salad Recipe
 
Prep time
Cook time
Total time
 
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
  1. 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.
  2. 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.
  3. While the chicken is resting, add all ingredients for the dressing to a food processor. Puree until smooth and set aside.
  4. 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/