Southwest Chicken Salad with Cilantro Lime Dressing

Easy Delicious Southwest Chicken Salad with a zesty Cilantro Lime Dressing. This veggie and protein packed mason jar salad is the perfect meal prep for the week – only takes 30 minutes!

INGREDIENTS:

• 14 oz can of low sodium black beans, rinsed and drained
• 1 cup halved cherry tomatoes
• 2 avocados, diced
• 1 1/2 cups shredded rotisserie chicken
• 6 cups green leaf lettuce, sliced or torn

Corn Pepper Relish:

• 1 red pepper, diced
• 1 cup yellow onion, diced
• 1 tablespoon grape seed oil
• 1 1/2 cup corn
• 1/4 teaspoon salt

Cilantro Lime Dressing:

• 1 tablespoon shallots
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 1/4 teaspoon of sea salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon smoked paprika
• 1 garlic clove
• 1 cup fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice

INSTRUCTIONS:

1. To a food processor add shallots, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin and smoked paprika. Pulse until the cilantro is finely chopped.
2. Add in olive oil and pulse until it forms a dressing. (until the oil and vinegar no longer separate) Set aside.
3. Heat a medium sauce pan to medium high heat. Add grape seed oil to the pan along with corn. Saute until the corn is slightly charred, stirring occasionally. (about 5-7 minutes)
4. Next, add in red pepper, onion and salt to the pan. Saute for 2-3 minutes. Let cool.
5. Once corn pepper relish is cooled start to assemble mason jars.
6. You’ll need 4 32 oz. mason jars.
7. Layer as each jar as follows: 2-3 tablespoons of dressing, 3 oz. black beans, 1/4 cup halved cherry tomatoes, 1/2 cup corn pepper relish, 1/2 avocado diced, 1 1/2 cups lettuce, 1/3 cup shredded chicken.
8. Seal and store in refrigerator for up to 3 days.
9. When eat just dump all the ingredients out into a bowl, toss and eat!

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