Spicy Southwest Chopped Salad with Salsa Verde Recipe

Ingredients

• 2 earss corn
• 1 pound tomatillos , husked
• 0.5 bunches fresh cilantro leaves
• 0.25 large white onion , chopped
• 5 teaspoons lime juice , divided
• 0.5 jalapeño chile pepper , chopped
• 1 clove garlic , chopped
• salt , to taste
• 1 can black beans , 14.5 ounce
• 1 red bell pepper , chopped
• 0.25 medium head red cabbage , chopped
• 1 avocado , peeled, pitted, and diced
• 1 pound skinless , boneless chicken breasts
• 2 teaspoons Cajun seasoning , or to taste
• 1 head green leaf lettuce
• 1 cup crumbled cotija cheese
• 1 lime , cut into wedges

Instructions

1. 1

   Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.

2. 2

   Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.

3. 3

   Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.

4. 4

   Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.

5. 5

   Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.

6. 6

   Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.