Spicy Southwest Chopped Salad with Salsa Verde

Name: Spicy Southwest Chopped Salad with Salsa Verde
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado - peeled, pitted and diced; 2 teaspoons Cajun seasoning, or to taste; 411 grams black beans, rinsed and drained; 1 jalapeno chile pepper, chopped; 237 milliliters crumbled cotija cheese; 2 ears corn; 1 bunches fresh cilantro leaves; 1 clove garlic, chopped; 1 head green leaf lettuce; 1 lime, cut into wedges; 1 teaspoon lime juice; 1 red bell pepper, chopped; 0 medium heads red cabbage, chopped; 4 servings salt, to taste; 454 grams skinless, boneless chicken breast halves; 454 grams tomatillos, husked; 0 larges white onion, chopped

Spicy Southwest Chopped Salad with Salsa Verde might be just the main course you are searching for. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 536 calories, 42g of protein, and 21g of fat per serving. If you have onion, lettuce, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes.

Ingredients you will need

Water

Corn

Equipment you will use

Pot

Remove the corn and allow to cool until cool enough to handle.

Ingredients you will need

Corn

Cut the corn off of the cob and place into a large mixing bowl; set aside.

Ingredients you will need

Corn

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Bell Pepper

Black Beans

Lime Juice

Tomatillos

Vegetable

Cilantro

Jalapeno Pepper

Avocado

Cabbage

Garlic

Onion

Corn

Salt

Equipment you will use

Blender

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.

Ingredients you will need

Cajun Seasoning

Chicken Breast

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Chicken Breast

Equipment you will use

Kitchen Thermometer

Grill

Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken.

Ingredients you will need

Lettuce

Avocado

Whole Chicken

Sprinkle with cotija cheese and garnish with lime wedges to serve.

Ingredients you will need

Cotija Cheese

Lime Wedge

Equipment

Ingredients

Servings:

avocado - peeled, pitted and diced 2teaspoons

Cajun seasoning, or to taste 411grams

black beans, rinsed and drained 1

jalapeno chile pepper, chopped 237milliliters

crumbled cotija cheese 2

ears corn 1bunches

fresh cilantro leaves 1clove

garlic, chopped 1head

green leaf lettuce 1

lime, cut into wedges 1teaspoon

lime juice 1

red bell pepper, chopped 0medium heads

red cabbage, chopped 4servings

salt, to taste 454grams

skinless, boneless chicken breast halves 454grams

tomatillos, husked 0larges

white onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.