Southwestern Chopped Salad
So crisp. So crunchy. So easy!
Makes for a refreshing and quick weeknight dinner during warm months! And this is a great recipe if you’re practicing ‘baby-led feeding’ – lots of bite-size, brightly-colored items for your munchkin’.
Ingredients this fed two hungry adults with a small portion leftover
mixed greens, chopped
1 can black beans, rinsed and dried
1 ear of corn, cooked, off the cob
1 avocado, cut into small pieces
1 jicama, peeled and chopped – I only used a quarter of it
½ cup shredded Mexican cheese – optional if you’re dairy-free
2 chicken breasts, grilled and shredded*
tortilla chips, crushed to make 1 cup
dressing of your choice – we used Ranch
Grab a big bowl – this will be for mixing everything, not serving it.
Wash and chop your lettuce – make sure to dry it before combining other ingredients. No one likes a soggy salad.
Toss in beans, corn, avocado, jicama, cheese, chicken – mix to combine.
Add dressing, chips and juice of ½ lime – gently mix to coat evenly.
Put salad into your serving bowl, garnish with sliced lime and serve!
(Goes great with a cold margarita!)
* We recently started making a tub of shredded chicken for the whole week. There are multiple ways to do this:
- boil chicken and shred with your fingers/forks or your stand mixer does a great job
- throw it in the crock pot and it shreds so easily when done
- OR buy it pre-made, pre-shredded at Sprouts Farmers Market!