Salad with Jalapeño Lime Dressing

Refreshing salad with jalapeño lime dressing is made with chicken, avocado, and cotija cheese and a tangy vinaigrette that will leave you wanting more.

Course Salad

Cuisine Mexican

Prep Time 15

Total Time 15

Servings servings

Calories 423kcal

Author Christy Gurin

Ingredients

Salad

10 cups mixed greens (loosely packed)
15 oz. black beans (drained and rinsed)
1/2 cup frozen corn (defrosted)
1 avocado (diced)
1 red pepper (chopped)
1/2 cup cotija cheese (crumbled)
2 cups cooked chicken (shredded or diced*)

Dressing

1/3 cup lime juice (juice from 2-3 limes)
1/3 cup olive oil
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. minced garlic
3 Tbsp. agave syrup
1/4 cup packed cilantro (if already chopped, only use 3 Tbsp.)
1 jalapeño with seeds removed and roughly chopped**

US Customary - Metric

Instructions

Add all salad ingredients to a large bowl and set aside. Add dressing ingredients to a blender and pulse for about a minute until oil is fully emulsified and cilantro and jalapeño are pulverized and mixed in.
Toss salad with dressing.

Notes

*If you do not have pre-cooked chicken on hand, rub two chicken breasts with oil, salt, and pepper, and bake at 400 degrees F for 20 minutes or until juices run clear.

**Heat level of jalapeños can vary and if you are worried about the dressing being too spicy, add one half of the jalapeño and blend and taste before adding the other half.

Nutrition