Ingredients:

  • 6 cups of shredded romaine lettuce
  • 2 cups of roasted skinless boneless chicken breast, cooked, shredded and seasoned to taste with Fajita or Taco seasoning
  • 1 cup of cherry tomatoes, halved
  • 4 Green onions, chopped
  • 1 Avocado, diced
  • 1 cup of black beans, rinsed and drained
  • 1 cup of corn (if frozen, thawed; If canned, rinsed and drained)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup of  J. Olive Co. Chipotle Olive Oil
  • 1/4 cup of J. Olive Co. Dark Chocolate Balsamic Vinegar*
    *or try with our Espresso Balsamic Vinegar

With this hearty, twist on a southwest chicken salad, feel free to add or substitute ingredients to your personal taste preferences.  Optional ingredients to consider as a garnish include:

  • 1/4 cup of cilantro, chopped
  • Crushed tortilla chips or tortilla straws

Directions:

For Vinaigrette: 

  1. Whisk together Chipotle Olive Oil and Dark Chocolate Balsamic Vinegar until emulsified. Set aside.
  2. Add salt and pepper to taste.

For the Southwest Chicken Salad:

  1. Combine lettuce and all remaining ingredients in a large bowl.
  2. Drizzle dressing over the southwest chicken salad and toss to coat.
  3. Add any optional garnishes before serving and enjoy!

Recipe and Image Courtesy of The Olive Tap

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