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Chicken Chopped Salad with Jalapeno Dressing

Servings: 4

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!