Mexican Chopped Salad with Jalapeño Lime Dressing

Want to spice up your salad game? We’ve got you covered.

Black beans are a nutritious and versatile ingredient that shine in this Mexican chopped salad. Packed with colorful vegetables, grilled chicken, and a zesty jalapeño-based dressing, this dish is a fresh, flavorful option perfect for a light lunch or dinner. Here’s the only Mexican chopped salad recipe you’ll ever need:

Ingredients

For the dressing:

• 1 1/2 jalapenos (keep at least half of the ribs and seeds for heat)
• 2 tablespoons veganaise
• 1/8 cup champagne vinegar
• ¼ cup olive oil
• Juice and zest from 2 lemons
• 1 cup loose, fresh, parsley leaves
• 1 large clove garlic

For the salad:

• Several large handfuls of lettuce, washed  (I used oak leaf, but chopped romaine, red leaf, or kale would also work well)
• 8 small/medium tomatoes, cubed or quartered
• ½ large avocado, sliced (or more)
• 1/3 cup black beans
• Large handful toasted pepitas
• 1 yellow bell pepper, diced
• 1-2 grilled chicken breasts, sliced

Instructions

1.  Prepare dressing by adding all ingredients to a food processor or blender, and blend.

2.  Add your greens and all veggies to a large serving bowl.  Top with grilled, sliced chicken and pour generous dressing on top.  Toss and serve.

Yields: 2 servings

Per serving: 50-55 g carbohydrates