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Chicken Chopped Salad with Jalapeno Dressing
Lots of Crunchy Veggies + Tasty Shredded Chicken + Spicy Homemade Dressing = Unbelievable Combination!🌱🍅🥒
While this Salad Dressing is practically drinkable (it’s just *that* good!), 😋Don’t drink it, but instead double up the recipe and use it for other salads and dip those vegetables! Another recipe with an absolutely drinkable dressing is this chopped chicken salad with maple vinaigrette! I use it on everything!
A REALLY GOOD dressing recipe adds a lot of flavor to everything!
➡️ Here are a few of our FAVORITE CFC chicken recipes for you to use to make your shredded chicken for this salad:
- Shredded Tangy Chicken Recipe
- Crockpot Chicken
- 3-ingredient Pulled Chicken
- Juicy Baked Chicken Breasts
Makes 4 servings
Ingredients:
Salad:
- 6 cups romaine salad, chopped
- 1 cup black beans, drained and rinsed
- 2 cups shredded or chopped, cooked chicken breast
- 1-pint cherry tomatoes, quartered
- 1 large cucumber, diced
- 1 yellow bell pepper, chopped
- 1 small jalapeño, sliced
Jalapeno dressing:
- 1 jalapeno, halved and seeded
- 1/2 cup plain Greek yogurt
- 2 Tbsps light olive oil
- 1 cup fresh parsley leaves or cilantro leaves
- 1 tsp sea salt
- 2 Tbsps raw honey
- 2 fresh limes, juiced + zest
- 2 fresh garlic clove, minced
Instructions:
In a food processor or high-speed blender, add all of your dressing ingredients.
Pulse until the dressing is thoroughly combined and creamy.
Transfer it to a clean jar and refrigerate until ready to use. You can keep your jalapeño dressing for up to 4 days in the fridge. Just whisk it right before serving.
In a large salad bowl add your prepped veggies as shown. Top with beans and chicken.
Alternatively, you can arrange your salad ingredients equally onto 4 large plates.
Drizzle the salad with your jalapeño dressing and toss to combine.
Serve and enjoy!
❤Rachel
Chicken Chopped Salad with Jalapeno Dressing
Ingredients
Salad:
- 6 cups romaine salad, chopped
- 1 cup black beans, drained and rinsed
- 2 cups shredded or chopped, cooked chicken breast
- 1- pint cherry tomatoes, quartered
- 1 large cucumber, diced
- 1 yellow bell pepper, chopped
- 1 small jalapeΓ±o, sliced
Jalapeno dressing:
- 1 jalapeno, halved and seeded
- 1/2 cup plain Greek yogurt
- 2 Tbsps light olive oil
- 1 cup fresh parsley leaves or cilantro leaves
- 1 tsp sea salt
- 2 Tbsps raw honey
- 2 fresh limes, juiced + zest
- 2 fresh garlic clove, minced
Instructions
- In a food processor or high-speed blender, add all of your dressing ingredients. Pulse until the dressing is thoroughly combined and creamy. Transfer it to a clean jar and refrigerate until ready to use. You can keep your jalapeΓ±o dressing for up to 4 days in the fridge. Just whisk it right before serving.
- In a large salad bowl add your prepped veggies as shown. Top with beans and chicken.
- Alternatively, you can arrange your salad ingredients equally onto 4 large plates.
- Drizzle the salad with your jalapeΓ±o dressing and toss to combine.
- Serve and enjoy!
