Description
This Mexican chopped salad is topped with juicy chicken, sweet corn, avocado, tomato, and roasted red pepper then tossed with a smokey creamy poblano dressing for a colorful fiesta in a bowl.
Ingredients
Scale
Chipotle Chicken Breast:
- 1.5 lbs. boneless skinless chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dry cilantro
- 1/4 teaspoon ancho chili powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon sea salt
Salad:
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1 red pepper
- 2 ears of corn
- 4 cups finely chopped romaine
- 2 cups finely chopped kale
- 3 green onions, sliced
- 1 cup halved cherry tomatoes
- 1 cup low sodium black beans, drained and rinsed
- 1/4 cup pepitas
- 2 avocados, sliced
Poblano Dressing:
- ½ cup fresh cilantro
- ½ cup roughly chopped raw poblanos
- ¼ cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- ½ teaspoon cumin
- 1/4 teaspoon smoked paprika
- ¼ teaspoon onion powder
- 1 garlic clove
- salt & pepper to taste
Instructions
- To make the dressing, add fresh cilantro and poblano to a food processor. Blend until finely chopped. Next add olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, onion powder, garlic clove, salt and pepper. Blend until the mixture is smooth and emulsified. (meaning there is no oil and vinegar separation) Set aside.
- Heat grill to medium-high heat, about 350-400°F.
- Add garlic powder, smoked paprika, cumin, dry cilantro, ancho chili powder, black pepper, and sea salt to a small bowl. Mix together.
- Pat your chicken dry with a paper towel and season both sides of the chicken with your spice rub.
- Drizzle olive oil over red onion slices, red pepper and corn. Rub the oil into each vegetable.
- Place seasoned chicken breasts on the grill as well as vegetables.
- Grill the chicken for 5-7 minutes on each side, until the internal temperature reaches 165°F. Grill the vegetables for 4-5 minutes per side until they are slightly charred. Remove from grill. Let chicken rest for 5 minutes to let juices redistribute then slice.
- Chop the red pepper and red onion into small pieces. Cut corn from the cob.
- Add chopped romaine lettuce, chopped kale, roasted vegetables, sliced green onions, cherry tomatoes, black beans, pepitas, sliced avocado and sliced chicken breast to a large bowl.
- Toss the salad together. Serve with poblano dressing on the side.
Nutrition
- Serving Size: 2 cups
- Calories: 339
- Sugar: 7 g
- Sodium: 305 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 43 mg
