Sunday, November 15, 2015

Southwest BBQ Chicken Salad with Cilantro Pepita Dressing

I have another salad that I LOVE and could eat everyday. HF and the kids like to eat it too! I use the same base as my tri-tip steak salad, but the toppings and dressing are different, although they would compliment each other well.

For 1-2 salads (Depending on how big you like them):
1-2 Cups chopped romaine (can also use Spring mix, butter lettuce, etc.)
1-2 Cups baby Arugula
2-4 Tablespoons finely chopped red onion
Handful of grape tomatoes, sliced
1/4 cup black beans
1/4 cup white or shoepeg corn
1/4 cup diced avocado
1/2 cup chopped BBQ chicken
1/8 cup Feta chesse (can also use shredded cheddar or Mexican mix)
Crushed tortilla chips or strips
Lime wedge for serving (optional)
2-4 Tablespoons Cilantro Pepita dressing, or to taste

Cilantro Pepita Dressing:
2 Anaheim Chilies, roasted, peeled, and seeded
1/3 cup pepitas (roasted pumpkin seeds)
2 cloves garlic, peeled
1/4 teaspoon ground black pepper
1 teaspoon kosher or sea salt
12 ounces canola oil
1/4 cup red wine vinegar
5 Tablespoons grated cotija cheese (parmesan works too)
2 bunches cilantro
1 1/2 cups veganaise or plain Greek yogurt
1/4 cup water

Combine all ingredients in blender such as a Blendtec, and blend until everything is thoroughly combined. This makes a quart of dressing. It will keep in the fridge for 3-5 days in an air tight container. Unless you are planning on eating it all in 3-5 days, I would halve the recipe. I haven't tried freezing it yet, but that could be an option too.

For the BBQ chicken, I use this recipe: The Best Crockpot BBQ Chicken
For roasting tips, I would read: Pioneer Woman's How to Roast Green Chilies

You can also take the salad to go. Just stick everything in a quart sized mason jar with the dressing on the bottom, and layer tomatoes, feta, beans, chips, lettuces, avocado and onion. When you want to eat it, dump it out on a plate and enjoy!

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