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Gravel & Dine

Mexican Chopped Salad with Honey Lime Jalapeno Vinaigrette

A Mexican inspired chopped salad full of veggies and tossed with a flavorful honey-lime-jalapeno dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Salad
Ingredients Method

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
  • 1/3 c radish thinly sliced
  • 1/3 c feta cheese crumbled

Method
 

  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.