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Mexican Chopped Salad


Mexican Chopped Salad This was a delicious salad that made us feel like spring is just around the corner (even though it snowed last night). It’s pretty easy to put together, all you have to do is chop a bunch of stuff but, assuming you have your chicken cooked already, (which I did) it is incredibly fast! So I threw it together last night after I had been avoiding making dinner and realized it was almost 6 o’clock and Christian was about to beat down the pantry door, he was so hungry. I had opted to cook my chicken the day before by making chicken broth, so it was all ready to go. You could certainly use leftovers or a rotisserie chicken. Another quick and easy way to cook the chicken is to simply boil a couple chicken breasts, shred it and throw it on - it's delicious using warm chicken as well as cold. I could totally eat this salad every night. It has that amazing combination of sweet from the limes and savory from the meat and creamy from the avocado... we were all going bananas over this one.
Mexican Chopped Salad
 
Prep time
Total time
 
Recipe By:
Serves: 4-6
Ingredients
  • about 8 cups chopped romaine
  • 2 cups fresh or frozen (and thawed) corn
  • 1 cup peeled and diced jicima
  • 1 cup diced and seeded tomatoes
  • ¾ cup thinly sliced radishes
  • 2 avocados cut into chunks
  • 1 cup crumbled feta cheese
  • 1 whole chicken torn into pieces (and of course meat taken off the bones)
  • kosher salt and fresh pepper to taste
    For the Dressing
  • ½ cup fresh squeezed lime juice
  • 2 cloves garlic
  • 4 tablespoons honey
  • ½ cup cilantro stems and leaves
  • ½ cup olive oil
  • 1 teaspoon minced jalapeño (optional)
Preparation Instructions
  1. Combine all the salad ingredients in a large salad bowl.
  2. In a blender combine the lime juice, garlic, honey, cilantro and jalapeño. Blend on medium speed until the cilantro is chopped into small bits. Then remove the small center piece on the lid of the blender and with it still running, slowly drizzle the olive oil in through the hole so it can form an emulsion.
  3. If you want to go ahead and put the dressing on, now is the time, so pour it all on and toss the salad. I usually prefer to leave the dressing off so that if we have leftovers it will keep pretty well and not get soggy from dressing. So I just serve the dressing on the side.
  SignatureLine             #mexicanchoppedsalad #choppedsalad Recipe from: http://www.epicurious.com/recipes/food/views/Mexican-Chopped-Salad-with-Honey-Lime-Dressing-230154  

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