Tex-Mex Chopped Chicken Salad with Cilantro Lime Vinaigrette
Salad Ingredients
  • 10ounces corn
  • 1/2 red onion, diced
  • 1head romaine lettuce, chopped
  • 1cup grape tomatoes, sliced
  • 2cups chicken (white meat)
  • 1/3cup cilantro, chopped
  • 1cup shredded Monterey Jack cheese
  • 1teaspoon smoked paprika
  • 1/3cup red bell pepper, diced
  • 1/2cup roasted pumpkin seeds
  • 1 avocado, diced
  • salt to taste
  • pepper to taste
Dressing Ingredients
  • 2tablespoons white vinegar
  • 3teaspoons chipotle sauce
  • 1cup cilantro leaves, chopped
  • 1/2teaspoon salt
  • 1/4cup JUST Mayo
  • 1clove garlic
  • 2teaspoons honey
  • 1 lime, juiced
  • 1/2cup grapeseed oil
  • 1/4teaspoon cumin
  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.