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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 :
| Prep : 45M | Cook : 4 saladsM | Ready in : 1H15M |
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Notes :
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