Southwest Chicken Salad with a Chipotle Lime Vinaigrette
Equipment
- Food Processor
- Sharp knife
- Large Bowl
- Medium Bowl
- Juicer
- Strainer
Ingredients
- 3 cups kale stems removed & chopped
- 1 head romaine lettuce chopped
- 2 grilled chicken breasts thinly sliced
- 1 can cooked black beans drained & rinsed
- 1 cup corn
- 1/4 cup red onion chopped
- 2 avocados chopped
- 1/4 cup cotija cheese crumbled
- 4 tbsp cilantro chopped
- 1/4 cup tortilla strips (save for topping)
Chipotle Lime Vinaigrette
- 1/2 cup extra virgin olive oli
- 1/2 tsp apple cider vinegar
- 3 chipotle peppers in adobe sauce
- 2 tsp adobe sauce
- 4 tbsp fresh lime juice (about two limes)
- 1/4 tsp cumin
- 1/4 tsp salt
Instructions
- Add kale, romaine lettuce, corn, black beans, red onion, cilantro, cojita cheese, chicken & avocado in a large serving bowl and mix well.
Chipotle Lime Vinaigrette
- In food processor add chipotle peppers, adobe sauce, apple cider vinegar, olive oil, lime juice, cumin & salt. Puree mixture until dressing is well blended.
- Dress the salad with the lime vinaigrette (less is always more) and top with the tortilla strips.
