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Chicken Chopped Salad with Jalapeno Dressing
Lots of Crunchy Veggies + Tasty Shredded Chicken + Spicy Homemade Dressing = Unbelievable Combination!🌱ðŸ…🥒
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!
A REALLY GOOD dressing recipe adds a lot of flavor to everything!
âž¡ï¸ 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!
â¤Rachel
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!
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