Southwestern Chicken Salad with Cilantro Lime Vinaigrette
Servings 4
Equipment
- Immersion Blender or Blender
- Large Bowl
Ingredients
Cilantro Lime Vinaigrette:
- ½ cup of chopped cilantro
- ¼ cup vegetable oil
- 1-2 tbsp fresh lime juice to taste
- 1 tbsp apple cider vinegar OR red wine vinegar
- 1 clove garlic minced
- ½ tsp oregano
- Sea salt and freshly cracked black pepper to taste
Salad:
- 6 cups baby spinach and spring mix lettuce half & half
- 1 cup of roasted chicken diced
- 1 avocado diced
- 2 small baby bell peppers - red and yellow sliced
- ½ cup black beans drained & rinsed
- ½ poblano pepper seeded & diced
- 2 green onions sliced
- 2 tbsp raw or toasted pumpkin seeds
- 2 tbsp sharp cheddar cheese diced
- 2 tbsp fresh cilantro loosely chopped
- Sea salt and freshly cracked black pepper to taste
Instructions
- Prepare the cilantro-lime vinaigrette by blending the cilantro, vegetable oil, lime juice, vinegar, garlic, oregano, sea salt, and freshly cracked black pepper to taste until smooth. Allow the flavors time to mingle for 30 minutes before using. Side Note: You can also whisk the ingredients if you prefer.
- Prepare the salad in a large salad bowl by adding the mixed lettuce, and then top with roasted chicken, avocado, bell peppers, black beans, poblano pepper, green onions, pumpkin seeds, sharp cheddar cheese, and fresh cilantro. Season the salad with sea salt and freshly cracked black pepper to taste.
- Serve the salad by drizzling the top with the well-whisked vinaigrette and tossing to coat evenly.
- Serve immediately. Enjoy!