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Okay, the sun is shining…and I am craving a big beautiful salad with a little bit of a kick…¡Vamos!  Mexican Salsa Salad!

 

Vegetarian Option:  Omit the chicken and add an extra cup of beans.

 

Salsa Salad

Gail Pearce Elegant-Entertaining
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Servings 4 servings

Ingredients
  

  • 4 cups salad greens
  • 2 cups black beans
  • 2 cups fresh corn
  • 1 cup chopped grilled or roasted skinless chicken, shredded
  • 2 bell peppers, any color, seeded and chopped
  • 1 avocado, chopped
  • ¼ cup Sharp Cheddar or Cotija Mexican Cheese shredded
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper
  • Hot sauce
  • 1 cup salsa

Salsa

  • 1 cup tomatoes, chopped
  • 1 scallion onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, chopped
  • 1 juice of one lime
  • 2 tablespoons of olive oil

Instructions
 

  • Chop peppers, avocado and cilantro for salad and set aside.
  • Roast one large chicken breast, let cool, shred and mix in a little hot sauce.
  • Prepare salsa – mix together chopped tomatoes, onions, cilantro, lime, olive oil, jalapeno in a bowl.
  • In a separate bowl, gently combine: chopped peppers, avocado, cilantro, chicken, beans, corn.

Assembly

  • Divide salad greens among 4 bowls.
  • Top with bean, vegetable, chicken mixture.
  • Top with salsa and cheese.
  • Serve with hot sauce on the side.
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