Description
Inspired by one of our favorite salads on Sweetgreen’s menu.
Ingredients
Units
Scale
- 1 avocado, diced
- 1 tomato, diced
- 1 red onion, diced
- 1/4 red cabbage, shredded
- 4 cups spring greens
- 4 cups romain lettuce, chopped
- Tortilla chips, crushed
- 3 Limes; 2 juiced, 1 cut into wedges
Southwestern roasted chicken
- 2 chicken breasts (3/4-1lb each)
- 1 tbsp olive oil
- 1.5 tsp paprika
- 1 tsp kosher salt
- 3/4 tsp cumin
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
Cilantro jalapeño vinaigrette
- 1 cup of cilantro
- 1 jalapeno, deseeded
- Juice from 2 limes
- 2 tbsp of honey
- 2 garlic cloves
- 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
Prep the salad
- Dice, shred, chop, and separate avocado, tomato, red onion, red cabbage, spring greens, romaine, lime wedges, and tortilla chips. Set aside.
Southwestern roasted chicken
- Preheat oven to 350 degrees.
- Cover a baking sheet with aluminum foil and lightly coat with oil.
- Combine olive oil, paprika, kosher salt, cumin, thyme, black pepper, and cayenne pepper in a small bowl.
- Coat the chicken breasts with the oil and spice mixture.
- Place on the baking sheet and bake for about 18 minutes or until they’re cooked fully. Lightly cover cooked chicken with aluminum foil tent and let chicken rest.
Cilantro jalapeño vinaigrette
- Drop everything into a food processor/blender. Blend until smooth. Set aside.
Assembling the salad
- Take a little bit of everything and combine into a mixing bowl. Drop in dressing, squeeze a lime wedge, and mix.
- Transfer to a serving bowl and enjoy!