After several heavy meals and not nearly enough working out, I decided it was time to be more conscious of what I’m eating. With delicious recipes like this one, it shouldn’t be too difficult.
This recipe was simple to throw together. The flavor was very light, so be sure to use the freshest ingredients you can get your hands on. I loved the way the flavors worked together but, being someone who tends to like more assertive flavors, I think I’ll play with jazzing up the heat factor next time. I’m thinking I’ll add some cumin to the dressing and marinate the chicken like I did for my chicken tostada bites. I’ll also be making the dressing the night before would also be a good idea, since it will give the garlic and jalapeno more of a chance to come through. I’ve gone ahead and included the chipotle chicken in this recipe, but haven’t made any changes to the dressing.
Mexican Chopped Salad
adapted from Epicurious
For the dressing:
1/3 c. fresh lime juice
1/4 c. olive oil
2 TBSP honey
1 garlic clove, minced
1/2 jalapeno, seeded and minced
salt and pepper, to taste
1/4 cup fresh lime juice1/4 cup fresh lime juice
For the salad:
1/2 lb. chipotle chicken, shredded
1 can (15.5 oz.) black beans, rinsed and well drained
3/4 c. chopped seeded tomato
3/4 c. chopped peeled jicama
3/4 c. fresh or frozen corn kernels, uncooked
1 red bell pepper, chopped
1/3 c. fresh cilantro, chopped
2 1/2 c. chopped romaine lettuce
1 ripe avocado, chopped
1/4 c. crumbled reduced-fat feta cheese
1. To make the salad dressing, combine all ingredients through jalapeno in a bowl or glass jar. Whisk or shake to combine. Season with salt and pepper.
2. For the salad, combine all ingredients through cilantro in a large bowl. Add enough dressing to coat. Toss gently. (If planning to eat all of the meal, you can also toss the lettuce in the dressing. If not, I’d leave it out to prevent it from getting soggy.)
3. Divide lettuce among four individual bowls or place in one large serving bowl. Top with chicken mixture, avocados, and feta cheese.