SOUTHWESTERN MICRO-CHOPPED SALAD WITH CILANTRO LIME DRESSING

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5 from 6 votes

SOUTHWESTERN MICRO-CHOPPED SALAD WITH CILANTRO LIME DRESSING

This salad is worth the chopping! Bright, fresh, and zesty, this southwestern-inspired dish is packed with flavor.

Prep Time30

Total Time30

Course: Main Course, Salad, Salads

Cuisine: American, Mexican, Southwest

Keyword: Cilantro lime dressing, Micro-chopped salads, Southwest salad

Servings:

Author: Olivia Adriance

Ingredients

Cilantro Lime Dressing:

1 ½ cups fresh cilantro, loosely packed (stems and leaves)
⅓ cup olive oil
¼ cup lime juice (about 2 limes)
¼ cup green onion, chopped
1-2 tablespoons honey
½ teaspoon salt
¼ teaspoon pepper

Salad:

2 large heads romaine, micro-chopped
½ cup fresh cilantro leaves, micro-chopped
2 cups cooked chicken, micro-chopped
½ cup pico de gallo
(1) 15-ounce can black beans, drained and rinsed
1 ½ cups corn
¼ cup green onion, micro-chopped
⅓ cup pickled jalapeños, micro-chopped

Instructions

Add all of the dressing ingredients to a food processor or blender and blend until smooth.
To your serving bowl, add all of the finely chopped salad ingredients and toss with your dressing.
Serve and ENJOY!

Notes

This salad is great for meal prep. Chop everything ahead of time and store it in the fridge together or in individual containers without the dressing. When ready to eat, toss, and pour over the dressing. The dressing will last a few days in the fridge — that is, if you can make it last that long!

Nutrition