Southwest Chopped Salad with Salsa Verde and Spicy Chicken
Southwest Chopped Salad with Salsa Verde and Spicy Chicken layers crisp lettuce, sweet charred corn, and crunchy cabbage with creamy avocado and tangy cotija. Juicy, Cajun-seasoned chicken adds gentle heat, while a bright tomatillo-cilantro salsa verde ties everything together with fresh, citrusy bite. Serve it for a vibrant weeknight dinner or a lively weekend lunch when you want bold flavor and satisfying textures.
- Prep45 mins
- Cook30 mins
- Serves4
- DifficultyMedium
- 1
Fill a large pot with water and bring it to a rolling boil; add corn. Boil for 15 to 20 minutes. Move the corn to a work surface; let it cool until easy to handle. Cut the kernels off the cobs; put the kernels in a large bowl. Discard the cobs.
- 2
Meanwhile, put tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer the salsa verde to a bowl; set aside.
- 3
Stir black beans, bell pepper, and cabbage into the corn. Toss the avocado with the remaining 1 teaspoon lime juice in a separate bowl; stir it into the corn mixture.
- 4
Preheat an outdoor grill to medium-high and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
- 5
Grill the chicken on the preheated grill until the centers are no longer pink and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite-sized pieces.
- 6
Divide lettuce leaves among four plates; mound the corn-avocado mixture on top, then add the chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.
- Calories 623.29 kcal High
- Protein 49.13 g Good Source
- Carbs 49.87 g Moderate
- Total Fat 28.55 g High
- Saturated Fat 10.92 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 125.34 mg High
- Sodium 1197.89 mg High
- Fiber 14.09 g Good Source
- Sugar 14.68 g High
- Added Sugar 0.0 g Low Source
- Calcium 585.23 mg Good Source
- Iron 5.09 mg Good Source
- Potassium 1157.32 mg Good Source
- Vitamin A 502.38 mcg_rae Good Source
- Vitamin C 98.26 mg Good Source
- Vitamin D 0.3 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Southwest Chopped Salad with Salsa Verde and Spicy Chicken is a Cajun and Creole dinner recipe made with 17 ingredients. It takes about 1 hr 15 mins, serves 4, and is rated medium. Key ingredients include Avocado, Black Beans, Cajun Seasoning, and Chicken Breast. Each serving provides about 623.29 kcal, and is a good source of protein.
Recipe Questions
- What is Southwest Chopped Salad with Salsa Verde and Spicy Chicken?
- It is a Cajun and Creole salad recipe made with 17 ingredients, usually served for dinner or lunch or salad.
- What is Southwest Chopped Salad with Salsa Verde and Spicy Chicken made of?
- The main ingredients are Avocado, Black Beans, Cajun Seasoning, Chicken Breast, Corn. The full list of 17 is above.
- What goes well with Southwest Chopped Salad with Salsa Verde and Spicy Chicken?
- Explore these Cajun and Creole side-dish recipes.
- How long does it take to make Southwest Chopped Salad with Salsa Verde and Spicy Chicken?
- About 1 hr 15 mins in total: 45 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 623.29 kcal. The full nutrition breakdown is above.
- Is Southwest Chopped Salad with Salsa Verde and Spicy Chicken easy to make?
- This recipe is rated medium, with 17 ingredients and 6 steps.
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