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Ingredients

Metric
Servings:
4
Rotisserie Chicken Chopped Salad:
  • Homemade adobo honey vinaigrette - 1/2 cup ((ingredients listed separately))
  • Green onions, green parts - 3 stalks , chopped, white and green parts separated
  • Red peppers - 1 , chopped
  • Tomatoes - 2 , chopped
  • Romaine hearts - 2 heads , chopped ((or 1 head of romaine lettuce))
  • Cheese - 4 oz , grated ((like cheddar or Jack))
  • Black beans (14 oz / 397 g can) - 1 can , rinsed and drained
  • Corn - 1 cup
  • Avocado - 1 , cubed
Adobo Honey Vinaigrette:
  • Green onions, white parts - 3 stalks , chopped
  • Red wine vinegar - 3 Tbsp
  • Honey - 2 Tbsp
  • Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
  • Chipotle pepper (opt - canned, found usually in adobo sauce) - 1
  • Dijon mustard - 1 tsp
  • Paprika - 1/2 tsp
  • Oil - 1/2 cup ((like canola, grapeseed, or avocado))

Prep

  1. Make vinaigrette - Place everything but oil into a blender (you can also use the cup that came with your immersion blender). Blend until smooth. Then slowly drizzle in oil while blending. Season to taste with salt and pepper (or more adobo sauce). (Can be done up to 5 days ahead) 

  2. Green onions / Red peppers / Tomatoes / Romaine lettuce / Cheese / Black beans - Prep as directed. (Can be done up to 3 days ahead) 

  3. Corn - Microwave for 1 to 2 minutes, until unfrozen. 

  4. Avocado - Cube. 

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Make

  1. Divide salad ingredients (romaine, peppers, tomatoes, green onions, black beans, corn, avocado, and cheese if using) onto plates or bowls. Drizzle with vinaigrette. 


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