Chicken Chopped Salad with Jalapeno Dressing

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!

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

April 10, 2021

by Rachel Maser - CleanFoodCrush

Category Recipes Salads

Persons

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

1. 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.
2. In a large salad bowl add your prepped veggies as shown. Top with beans and chicken.
3. Alternatively, you can arrange your salad ingredients equally onto 4 large plates.
4. Drizzle the salad with your jalapeño dressing and toss to combine.
5. Serve and enjoy!

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