Chopped Chicken Salad.pdf

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1
M A Y
2016
Chopped Chicken Salad
with Charred Veggies and Avocado-Lime Dressing
Velvety avocado creates a delicious (and healthy!) base for
this creamy dressing. Spiced chicken is paired with slightly
charred peppers and onions to take this chopped chicken
salad to the next level.
Prep:
10 min
Total:
30 min
nut free
level
1
gluten
free
Chicken Breasts
Romaine
Lettuce Heart
Red Bell
Pepper
Red Onion
Lime
Avocado
Cilantro
Sour Cream
Roma Tomato
Southwest
Spice Blend
Cumin
Oregano
Ingredients
Chicken Breasts
Romaine Lettuce Heart
Red Bell Pepper
Red Onion
Lime
Avocado
Cilantro
Sour Cream
Roma Tomato
Southwest Spice Blend
Cumin
Oregano
Olive Oil*
1)
2 People
12 oz
1
1
1
1
1
1/4 oz
1T
1
1t
1t
1t
1T
4 People
24 oz
2
2
2
2
2
1/2 oz
2T
2
2t
2t
2t
2T
*Not
Included
Allergens
1)
Milk
Tools
Baking sheet, Large pan, Large
bowl, Medium bowl
Nutrition per person
Calories: 487 cal
|
Fat: 24 g
|
Sat. Fat: 4 g
|
Protein: 43 g
|
Carbs: 27 g
|
Sugar: 9 g
|
Sodium: 173 mg
|
Fiber: 12 g
1
400 degrees. Halve, peel, and slice the
onion
into wedges. Core, seed,
and thinly slice the
bell pepper.
Toss the peppers and the onions on a
baking sheet with a large drizzle of
olive oil
and season with
salt
and
pepper.
Place in the oven for 20 minutes, tossing halfway through
cooking.
1
Prep the veggies:
Wash and dry all produce.
Preheat the oven to
2
Sear the chicken:
Season the
chicken
on all sides with the
3
3
Prep the remaining ingredients:
Core and dice the
tomato.
Pick
4
Southwest spice blend, cumin,
and
oregano.
Heat a drizzle of
olive
oil
in a large pan over high heat. Sear the chicken for 2-3 minutes per
side, then transfer to the baking sheet in the oven for 8-10 minutes,
until cooked through.
the
cilantro leaves,
then finely chop the
stems.
Zest and halve the
lime.
Slice the
romaine lettuce
into �½-inch pieces and place in a
large bowl.
avocado.
Place half in a medium bowl with the
lime zest, cilantro
stems,
and the
juice of half a lime.
Mash together with a fork until
completely smooth. Mix in
1 Tablespoon sour cream.
Season with
salt, pepper,
and additional
lime juice,
if needed.
4
Make the avocado-lime dressing:
Halve, pit, and cube the
5
Toss the salad:
Heat the broiler to high or the oven to 500 degrees.
5
chicken
and enjoy!
6
Plate and serve:
Serve the
chopped salad
topped with the
sliced
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Cook the
chicken
and
veggies
for an additional 2-3 minutes, until
they are slightly charred. Toss the charred
veggies
into the
romaine
lettuce
along with the
tomatoes, cilantro leaves,
and
cubed
avocado.
Stir the
avocado-lime dressing
into the salad and toss until
evenly coated. Thinly slice the chicken.
0 in ¼ in �½ in ¾ in 1 in
Ruler

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