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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Southwest Chopped Salad with Salsa Verde and Spicy Chicken, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 57 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 36 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 30
- Heart Health
- 89
- Metabolic
- 57
- Digestive
- 32
- Inflammatory
- 64
- Performance
- 59
- General Wellness
- 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 31%
- Protein 49.13 g Good Source 98%
- Carbohydrate 49.87 g 18%
- Total Fat 28.55 g High 37%
- Saturated Fat 10.92 g High 55%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 125.34 mg High 42%
- Sodium 1375.24 mg High 60%
- Dietary Fiber 14.09 g Good Source 50%
- Total Sugars 14.68 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 526.58 mg Good Source 41%
- Iron 5.09 mg Good Source 28%
- Potassium 1157.32 mg Good Source 25%
- Vitamin A 485.27 mcg Good Source 54%
- Vitamin C 110.88 mg Good Source 123%
- Vitamin D 0.3 mcg Low Source 2%
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.
- Is Southwest Chopped Salad with Salsa Verde and Spicy Chicken healthy?
- Southwest Chopped Salad with Salsa Verde and Spicy Chicken has an easyChef Pro health score of 58/100. Per serving, it provides 623.29 calories and 49.13 g of protein, or 98% of the Daily Value. It is a good source of dietary fiber, calcium, iron, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 1375.24 mg (60% of the Daily Value) and saturated fat at 10.92 g (55% of the Daily Value). It contains Milk, Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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