Spicy Southwest Chopped Salad with Salsa Verde

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Jenny from WA 0

"This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalepeno and blackening seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal."
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0 4 servings yields n/a
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Original recipe yields 4 servings



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  1. Prepare a large pot of boiling water. Place the husked ears of corn into the boiling water. Cook 15-20 minutes. When cooked and cool enough to handle, cut the corn from the cob and place in a medium-sized bowl.
  2. In the same bowl, place the cabbage, beans, red pepper and avocado. Squeeze the juice of one lime wedge over the avocado to keep it from turning brown. Toss all ingredients together. Set aside.
  3. In a food processor or blender, place all salsa verde ingredients and pulse until finely chopped and well blended.
  4. Spray the grates of your barbeque grill with non-stick cooking spray. Heat your grill to medium high.
  5. Liberally sprinkle each side of the chicken breasts with cajun blackening seasoning and place on the grill. Heat until cooked through. When cool enough to handle, chop the chicken into bite-sized pieces.
  6. Divide the lettuce onto 4 plates. Top with servings of the vegetable mixture. Then top with the chicken. Spoon the salsa verde over the salad and sprinkle with cheese. Serve with a lime wedge for garnish.
  7. This dish can also be topped with crushed tortilla chips, if desired.