Southwestern Chicken Powered Salad
This Southwest chicken power salad is not your average green salad. Packed with chicken, beans, corn, and hearty vegetables, and dressed with a delicious cilantro vinaigrette.
Vinaigrette
1/2 cup chopped fresh cilantro
1/4 cup good quality olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
1 teaspoon Rosemary’s garlic
1/2 teaspoon Rosemary’s cumin
1/4 teaspoon Rosemary’s cayenne pepper
2 tablespoons Mexican crema
Salad
1 (5-ounce) container mixed salad greens
1 cup diced cooked chicken
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can whole kernel corn
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 cup halved cherry tomatoes
1/2 cup crumbled Cotija cheese
1 avocado - peeled, pitted, and sliced
4 thin slices red onion, or to taste
1 jalapeño, sliced, or to taste (optional)
2 tablespoons raw pumpkin seeds
Directions
For vinaigrette, place cilantro, olive oil, lime juice, honey, garlic, cumin and cayenne in a bowl or a blender and pulse several times. For a creamy dressing, include the optional Mexican crema (for salad) line a serving plate with mixed salad greens. Arrange chicken, pinto beans, corn, yellow bell pepper, red bell pepper, cherry tomatoes, cotija, avocado, and red onion in a pleasing design on top of greens.
Drizzle with vinaigrette (place all ingredients in a large salad bowl and toss with vinaigrette). Garnish with pumpkin seeds and jalapeño slices.
RECIPE OF THE MONTH
You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.