Description
A fresh and colorful salad featuring smoky paprika chicken, roasted corn, black beans, creamy queso fresco, and a zesty lime dressing, perfect for a light yet satisfying meal.
Ingredients
5 cups chopped romaine lettuce
1 batch Paprika Baked Chicken, sliced or chopped
1 cup roasted corn (frozen, defrosted, or fresh)
1 cup black beans, drained and rinsed if canned
1 roasted poblano pepper, chopped
1 cup chopped tomatoes
2 ounces crumbled queso fresco (about 1/3 cup)
1/4 cup chopped fresh cilantro
Dressing:
3 tablespoons fresh lime juice
1 1/4 teaspoons agave nectar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
2 1/2 tablespoons extra virgin olive oil
Instructions
- In a large salad bowl, combine romaine lettuce, paprika chicken, roasted corn, black beans, poblano pepper, tomatoes, queso fresco, and cilantro.
- In a small bowl, whisk lime juice, agave nectar, cumin, and salt. Slowly whisk in olive oil until combined.
- Pour dressing over salad and toss gently to coat. Serve immediately.
Notes
- Use rotisserie chicken seasoned with paprika as a shortcut.
- Swap queso fresco for feta or cotija cheese.
- For extra creaminess, add avocado slices.
- To roast poblano pepper, blacken skin under broiler or over flame, steam covered, peel, deseed, and chop.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes (if making paprika chicken & roasting poblano)
- Category: Salad
- Method: No-cook (with pre-cooked components)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg
