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, this high-protein salad will keep you satisfied for hours.
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 20 mins
Servings: 4
Ingredients
- 1/2 cup chopped fresh cilantro
- 1/4 cup good quality olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey or agave syrup, or to taste
- 1 teaspoon chopped fresh garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons Mexican crema or sour cream (optional)
- salt and freshly ground black pepper to taste
Steps
- For vinaigrette, place cilantro, olive oil, lime juice, honey, garlic, cumin, and cayenne in the bowl of a blender or mini food processor and pulse several times until well blended. For a creamy dressing, include the optional Mexican crema. Season to taste with salt and pepper.
- 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 (alternatively, place all ingredients in a large salad bowl and toss with vinaigrette). Garnish with pumpkin seeds and jalapeño slices.
