Spicy Southwest Chopped Salad with Salsa Verde Recipes

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Spicy Southwest Chopped Salad with Salsa Verde

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Ingredients :

  • 2 ears corn
  • 1 pound tomatillos, husked
  • ½ bunch fresh cilantro leaves
  • ½ jalapeno chile pepper, chopped
  • ¼ large white onion, chopped
  • 1 clove garlic, chopped
  • salt, to taste
  • 4 teaspoons lime juice
  • 1 avocado – peeled, pitted and diced
  • 1 teaspoon lime juice
  • ¼ medium head red cabbage, chopped
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 pound skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning, or to taste
  • 1 head green leaf lettuce
  • 1 cup crumbled cotija cheese
  • 1 lime, cut into wedges

Instructions how to make Spicy Southwest Chopped Salad with Salsa Verde recipes :

Prep : 45M Cook : 4M Ready in : 1H15M

Notes :

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