Chopped Chicken Salad

Name: Chopped Chicken Salad with Charred Veggies and Avocado-Lime Dressing
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Romaine Lettuce; 12 ounce Chicken Breasts; 1 unit Red Bell Pepper; 1 unit Red Onion; 1 unit Lime; 1 unit Avocado; ¼ ounce Cilantro; 2 tablespoon Sour Cream; 1 unit Roma Tomato; 1 teaspoon Cumin; 1 teaspoon Dried Oregano; 1 teaspoon Southwest Spice Blend; unit Salt; unit Pepper; 1 tablespoon Olive Oil

with Charred Veggies and Avocado-Lime Dressing

Recipe Development TeamPublished on April 18, 2016

3.3

(5.3K customers rated)

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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.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Romaine Lettuce

12 ounce

Chicken Breasts

1 unit

Red Bell Pepper

1 unit

Red Onion

1 unit

Lime

1 unit

Avocado

¼ ounce

Cilantro

2 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Roma Tomato

1 teaspoon

Cumin

1 teaspoon

Dried Oregano

1 teaspoon

Southwest Spice Blend

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories464 kcal

Energy (kJ)1941.4 kJ

Fat21 g

Saturated Fat3 g

Carbohydrate27 g

Sugar9 g

Dietary Fiber12 g

Protein46 g

Sodium116 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Large Bowl

•Bowl

•Fork

Instructions

Wash and dry all produce. Preheat the oven to 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.

Sear the chicken: Season the chicken on all sides with the 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.

Core and dice the tomato. Pick 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.

Halve, pit, and cube the 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.

Heat the broiler to high or the oven to 500 degrees. 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.

Plate and serve: Serve the chopped salad topped with the sliced chicken and enjoy!