Mexican Chopped Salad with Chicken
avocado / tomatoes / red peppers

Name: Mexican Chopped Salad with Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless & skinless, tenderized; 1 tsp Garlic powder; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/4 tsp Salt; 1/4 tsp Chili powder; 1 bulb Shallots, sliced; 1 Bell peppers, red, chopped; 1/2 lb Tomatoes, chopped; 1 Avocado, large, cubed; 8 oz Romaine lettuce, chopped; 2 oz Pepitas / pumpkin seeds; 1/2 Limes, sliced into wedges; 2 1/2 Tbsp Red wine vinegar; 2 tsp Honey; 2 tsp Adobo sauce (usually found with canned chipotle peppers) ((use less if you're afraid of spice)); 1/2 tsp Paprika, preferably smoked; 5 Tbsp Cooking oil

Active: 30 Total: 30

Original GF Paleo Vegetarian

Chopped salads are a great way to stay cool and healthy for the summer. This one packs well too!
Smarts: Make this into a mason jar salad by layering dressing and heartier ingredients on the bottom and lettuce on top. Shake when ready to eat!

Ingredients

Metric

Servings:

Mexican Chopped Salad with Chicken:

Chicken breasts, boneless & skinless - 1 lb , tenderized
Garlic powder - 1 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Salt - 1/4 tsp
Chili powder - 1/4 tsp
Shallots - 1 bulb , sliced
Bell peppers, red - 1 , chopped
Tomatoes - 1/2 lb , chopped
Avocado, large - 1 , cubed
Romaine lettuce, chopped - 8 oz
Pepitas / pumpkin seeds - 2 oz
Limes - 1/2 , sliced into wedges

Adobo-Honey Dressing:

Red wine vinegar - 2 1/2 Tbsp
Honey - 2 tsp
Adobo sauce (usually found with canned chipotle peppers) - 2 tsp ((use less if you're afraid of spice))
Paprika, preferably smoked - 1/2 tsp
Cooking oil - 5 Tbsp

Prep

Chicken - Cover with parchment paper and flatten with a tenderizer until breasts are only 0.5” (1.25 cm) thick (like in this video). Mix together garlic powder, cumin, paprika, salt, and chili powder. Sprinkle over both sides of the chicken. (Can be done up to 1 day ahead)
Shallots - Prep as directed. (Can be done up to 4 days ahead)
Red peppers - Prep as directed. (Can be done up to 3 days ahead)
Tomatoes / Avocado - Prep as directed.
Make adobo-honey dressing - Whisk together red wine vinegar, honey, adobo sauce, paprika, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

Heat a skillet or grill pan over medium-high heat. Brush with some cooking oil and then add chicken to heated oil / pan. Cook on each side for 4 to 5 minutes, until chicken is cooked through and no longer pink.
Let rest for 5 minutes and then chop up into bite-sized pieces.
You can toss romaine with chicken, shallots, red peppers, tomatoes, avocados, and pumpkin seeds with dressing or you can arrange ingredients over romaine lettuce (like in our photo). Finish with juice from lime wedges - enjoy!

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