Every salad should be like this with perfectly marinated chicken and lots of veggies with a fresh mango dressing - a little spicy and a little sweet!
I adore a salad for dinner and I have been enamored with many of the recipes I've tried lately including this one. It checks the salsa verde box for my husband (who wants all the salsa verde all the time) and it has spicy pepper jack cheese cubes throughout it, avocado, corn, bell peppers, and mandarin oranges. I cannot even with how awesome the combo from veggies with oranges was! We don't eat a lot of oranges because my oldest is allergic, but this was fine because I didn't have to put oranges with his salad. I really loved the mango dressing - it's yogurt based and fabulous!
What you need:
For the Salsa Verde Chicken:
- 3 chicken breasts, sliced in half lengthwise to make thinner
- 1/2 cup salsa verde
- 3 Tbsp. olive oil, divided
For the Mango Dressing:
- 1 ripe mango, chopped
- 1/4 cup vanilla yogurt
- 1 Tbsp. salsa verde
- 3 Tbsp. apple cider vinegar
- 1/3 cup canola oil
For the Salad:
- Romaine lettuce, chopped
- Mandarin orange slices
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 3/4 cup cubed pepper jack cheese
- 1/2 cup roasted salted sunflower seeds
Directions:
- For the Chicken: Whisk together salsa verde and 2 Tbsp. olive oil and pour into a zipper bag. Add chicken and marinate for 2 hours at least.
- For the Mango Dressing: Place all ingredients but canola oil in a blender and puree. Slowly add in canola oil. Refrigerate until serving time.
- After the chicken has marinated, heat 1 Tbsp. olive oil in a skillet over medium-high heat.
- Add chicken and cook until browned on each side. Set aside to rest for 5 minutes.
- Prep the salad by tossing the salad ingredients together. Then top with chicken and drizzle with mango dressing.
More avocado and berries in this Summer Berry Avocado Salad - it has strawberries and blueberries in it and feta cheese. Half Scratched shared this insanely delicious looking Strawberry Spinach Salad with Balsamic Poppyseed Dressing.
Salsa Verde Pepperjack Chicken Salad
Ingredients:
For the Salsa Verde Chicken:
- 3 chicken breasts, sliced in half lengthwise to make thinner
- 1/2 cup salsa verde
- 3 Tbsp. olive oil, divided
For the Mango Dressing:
- 1 ripe mango, chopped
- 1/4 cup vanilla yogurt
- 1 Tbsp. salsa verde
- 3 Tbsp. apple cider vinegar
- 1/3 cup canola oil
For the Salad:
- Romaine lettuce, chopped
- Mandarin orange slices
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 3/4 cup cubed pepper jack cheese
- 1/2 cup roasted salted sunflower seeds
Instructions:
- For the Chicken: Whisk together salsa verde and 2 Tbsp. olive oil and pour into a zipper bag. Add chicken and marinate for 2 hours at least.
- For the Mango Dressing: Place all ingredients but canola oil in a blender and puree. Slowly add in canola oil. Refrigerate until serving time.
- After the chicken has marinated, heat 1 Tbsp. olive oil in a skillet over medium-high heat.
- Add chicken and cook until browned on each side. Set aside to rest for 5 minutes.
- Prep the salad by tossing the salad ingredients together. Then top with chicken and drizzle with mango dressing.
Notes:
Recipe from Carlsbad Cravings
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