Mexican Chopped Salad with Honey Lime Jalapeno Vinaigrette
 
Prep time
Cook time
Total time
 
A Mexican inspired chopped salad full of veggies and tossed with a flavorful honey-lime-jalapeno dressing.
Author:
Recipe type: salad
Serves: 2 servings
Ingredients
  • Dressing:
  • ¼ c fresh lime juice, from 1-2 limes
  • ¼ c olive oil
  • 2 T honey or agave
  • 2 T cilantro, finely chopped
  • 1 garlic clove, grated
  • 1 t jalapeno, finely chopped
  • Pinch kosher salt
  • Chicken:
  • 2 chicken breasts
  • 1-2 t Penzey’s Arizona Dreaming
  • 1 T olive oil
  • Salad:
  • 1 large head, or 2 hearts of romaine, chopped
  • ¾ c jicama, peeled and diced
  • ½ c red or orange bell pepper, diced
  • ½ c red onion, diced
  • ½ c black beans, rinsed and drained
  • ½ c corn, fresh or frozen (thawed)
  • ¼ c cilantro leaves
  • 1 roma tomato, diced
  • ½ avocado, diced
  • ⅓ c radish, thinly sliced
  • ⅓ c feta cheese, crumbled
Instructions
  1. Whisk together all dressing ingredients. Taste and adjust any of the ingredients to taste. Set aside until ready to toss the salad.
  2. Pound the chicken to an even thickness. Rub both sides with Arizona Dreaming seasoning.
  3. Preheat a skillet over medium-high head with a tablespoon of oil. Cook the chicken for about 4 minutes on each side until it registers 165 degrees. Let rest for about 5 minutes and then slice or chop.
  4. In a large bowl assemble all salad ingredients from lettuce to feta cheese.
  5. Serve with dressing and chicken on the side. Or toss salad and dressing together and top with chicken.
  6. Enjoy.
Recipe by Gravel & Dine at https://gravelanddine.com/mexican-chopped-salad-with-honey-lime-jalapeno-vinaigrette/