Chopped Southwestern Salad with Lemon Chipotle Dressing
If you want to add more gluten free and dairy free recipes to your recipe box, Chopped Southwestern Salad with Lemon Chipotle Dressing might be a recipe you should try. For $4.1 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains around 38g of protein, 33g of fat, and a total of 594 calories. This recipe serves 4. 252 people have made this recipe and would make it again. It works best as a salad, and is done in approximately 45 minutes. This recipe from Cookie Monster Cooking requires fresh corn, canned black beans, lemon juice, and roma tomatoes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Users who liked this recipe also liked Southwestern Chopped Salad with Cilantro Dressing, Southwestern Chopped Salad with Cilantro Lime Dressing, and Chopped Chicken Taco Salad with Chipotle Dressing.
Servings: 4
Ingredients:
1 avocado, diced
1 can black beans, drained and rinsed
1 ½ teaspoons minced chipotle peppers in adobo sauce
2 large chicken breasts, cooked and chopped into bite-sized pieces*
2 tablespoons dijon mustard
1 ½ cups fresh or frozen corn
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice
6 tablespoons olive oil
1 orange pepper, diced
2 to 3 roma tomatoes, diced
2 to 3 romaine hearts, torn into bite-sized pieces
salt and pepper, to taste
1 shallot, minced
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
To make the dressing - whisk together the mustard, lemon juice and honey in a small bowl. Next add in the olive oil, 1 tablespoon at a time, whisking well after each addition. Add in the cilantro, shallot and minced chipotle peppers. Whisk to combine. Taste and then season with salt and pepper if needed.To make the salad - add the chopped chicken to a small bowl. Add ¼ cup of the salad dressing to the bowl and mix to combine. Set aside while you prep the rest of the salad.Set a medium skillet over medium high heat. Add in the corn (do not add any oil). Cook for about 6 to 8 minutes, stirring occasionally, until roasted and brown spots start to appear. Remove from the heat and allow to cool slightly.To serve, put some of the lettuce on each plate. Top with the chicken, corn, black beans, pepper, tomatoes and avocado. Drizzle with the salad dressing and serve immediately. Alternatively, add to a large bowl and toss to combine.
Step by step:
1. To make the dressing - whisk together the mustard, lemon juice and honey in a small bowl. Next add in the olive oil, 1 tablespoon at a time, whisking well after each addition.
2. Add in the cilantro, shallot and minced chipotle peppers.
3. Whisk to combine. Taste and then season with salt and pepper if needed.To make the salad - add the chopped chicken to a small bowl.
4. Add ¼ cup of the salad dressing to the bowl and mix to combine. Set aside while you prep the rest of the salad.Set a medium skillet over medium high heat.
5. Add in the corn (do not add any oil). Cook for about 6 to 8 minutes, stirring occasionally, until roasted and brown spots start to appear.
6. Remove from the heat and allow to cool slightly.To serve, put some of the lettuce on each plate. Top with the chicken, corn, black beans, pepper, tomatoes and avocado.
7. Drizzle with the salad dressing and serve immediately. Alternatively, add to a large bowl and toss to combine.
Nutrition Information:
covered percent of daily need
