PREP ~ 15 minutes; COOK ~ 0 Minutes
1 Pint cherry or grape tomatoes, sliced
4 green onions, sliced thin
1 bell pepper, any color, diced
1 cup corn, fresh or frozen
1 14-oz can of chickpeas, strained and rinsed
5 oz baby greens, chopped
1/2 cup queso fresco cheese, optional
5 oz plain, Greek yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1-2 teaspoons apple cider vinegar
1-2 chipotle peppers in adobo sauce, seeds removed and minced
1-3 teaspoons of adobo sauce from the can of peppers
3 tablespoons fresh cilantro, chopped
Kosher salt and black pepper, to taste
*If the dressing is too thick for your liking, thin it out with a little milk or buttermilk.
- Protein makes any salad into a meal, but it needs to be cooked and you know my rule for this easy meal; no cooking! I took a short cut and bought shredded chicken at my super market. One local store I shop at sells house-made, smoked, shredded chicken with a light bbq sauce, which adds even more flavor to my salad. Look for something similar, or consider picking up some at a local bbq joint.
- Shrimp would be a great alternative, and it cooks in less than 8 minutes.
- The ingredient list is really a guide. Use whatever veggies or beans or grains or protein or cheeses you like, just aim for variety and lots and lots of colors.
- If you are making a big batch to enjoy throughout the week, do all the chopping ahead of time. The veggies will store together nicely, but leave the greens separate. Dice the avocado and toss everything with the dressing just before you are ready to eat.
Prep and/or measure each salad ingredient into a large mixing bowl along with the greens and avocado.
In a small bowl, combine the dressing ingredients. Use more or less chipotle depending on your preference for spiciness. Stir to combine well. Scoop into salad bowl and toss well.
Scoop onto dinner plates, serve and enjoy!