Tex-Mex Chopped Chicken Salad with Cilantro Lime Vinaigrette
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Tex-Mex Chopped Chicken Salad with Cilantro Lime Vinaigrette
Print Recipe
Ingredients
Salad Ingredients
  • 10 ounces corn
  • 1/2 red onion, diced
  • 1 head romaine lettuce, chopped
  • 1 cup grape tomatoes, sliced
  • 2 cups chicken (white meat)
  • 1/3 cup cilantro, chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon smoked paprika
  • 1/3 cup red bell pepper, diced
  • 1/2 cup roasted pumpkin seeds
  • 1 avocado, diced
  • salt to taste
  • pepper to taste
Dressing Ingredients
  • 2 tablespoons white vinegar
  • 3 teaspoons chipotle sauce
  • 1 cup cilantro leaves, chopped
  • 1/2 teaspoon salt
  • 1/4 cup JUST Mayo
  • 1 clove garlic
  • 2 teaspoons honey
  • 1 lime, juiced
  • 1/2 cup grapeseed oil
  • 1/4 teaspoon cumin
Servings:
Instructions
  1. Place corn and half of the red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast at 425° F for 15 minutes. Let cool and set aside. While corn roasts, prepare vinaigrette.
  2. Add all dressing ingredients, except grapeseed oil, to a high-speed blender and combine until smooth. Then slowly drizzle oil into blender to emulsify.
  3. Add all salad ingredients, including remaining red onion, to a large bowl. Add cooled corn mixture, top with dressing.
  4. Toss together and enjoy!
Recipe Notes

Recipe courtesy of Carla Cohen.