For extra flavor, marinate the chicken breasts in a mixture of lime juice, olive oil, and Cajun seasoning for at least 30 minutes before grilling. If you don't have a grill, you can cook the chicken in a skillet over medium-high heat. To make the salsa verde ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Feel free to add other vegetables to the salad, such as cucumbers, tomatoes, or jicama. For a vegetarian option, omit the chicken and add grilled halloumi cheese or extra black beans.
Spicy Southwest Chopped Salad with Salsa Verde Recipe
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PREP TIME45 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS78
Experience a burst of Southwestern flavors with this vibrant and refreshing chopped salad. Featuring succulent grilled chicken, sweet corn, creamy avocado, and a zesty homemade salsa verde, this salad is a culinary adventure in every bite. Perfect as a light yet satisfying meal, it's a fiesta for your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol99 mg
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Fiber18 g
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Protein43 g
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Saturated Fat9 g
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Sodium1112 mg
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Sugar11 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Corn: In a large pot, bring water to a rolling boil. Add the corn and cook for 15-20 minutes, or until tender. (Time: 20 minutes)
02
StepMake Salsa Verde: While the corn cooks, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender. Blend until finely chopped and slightly chunky. Transfer to a bowl and set aside. (Time: 10 minutes)
03
StepCombine Salad Base: In a large bowl, combine black beans, bell pepper, and red cabbage. Gently fold in the diced avocado. (Time: 5 minutes)
04
StepGrill the Chicken: Preheat your grill to medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning. Grill for about 6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). (Time: 15 minutes)
05
StepAssemble the Salad: Let the grilled chicken cool slightly, then cut it into bite-sized pieces. Divide the lettuce leaves among plates. Top with the corn-avocado mixture, followed by the grilled chicken. Sprinkle with cotija cheese. (Time: 5 minutes)
06
StepServe: Drizzle generously with the homemade salsa verde and serve immediately with lime wedges. (Time: 2 minutes)
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Merle Douglas
Jun 14, 2025I didn't have cotija cheese, so I used feta instead and it was still delicious!
Merle Nitzsche
Jun 5, 2025I made this for a potluck and it was a huge hit! Everyone loved the vibrant colors and flavors.
Cheyenne Labadie
Apr 30, 2025Made this last night, even my picky eater loved it! Will definitely make again.
Frieda Harber
Apr 24, 2025The Cajun seasoning on the chicken is a game changer! So much flavor.
Clinton Upton
Mar 14, 2025The salsa verde is so good, I could eat it with a spoon!
Anne Swift
Feb 28, 2025Easy to make and perfect for a quick and healthy weeknight meal.
Diego Hirthe
Feb 14, 2025Next time I think I'll try adding some grilled shrimp!
Coleman Kautzer
Dec 7, 2024This is my new favorite summer salad! Thank you for sharing this recipe.
Katlynn Ritchie
Nov 16, 2024This salad is amazing! The salsa verde is the perfect complement to the grilled chicken and fresh veggies.
Yasmeen Jenkins
Nov 6, 2024I love how customizable this recipe is. I added some grilled pineapple for a sweet and tangy twist.