Cilantro Pepita Chicken Salad
The cilantro pepita dressing on this salad is good with just about everything. Use it for this salad--or pour it over simple lettuce greens, use it as a dip for veggies, or use it to top grilled shrimp. Any way you have it, the bright cilantro & jalapeno peppers combine with the roasted pepitas and cheese to make a simultaneously fresh and rich sauce.
Ingredients
FOR THE DRESSING:
- 1 bunch of cilantro chopped
- 1 jalapeno pepper chopped (seeded and de-veined, if desired)
- 2 cloves of garlic chopped
- ¼ cup roasted pepitas Mexican pumpkin seeds
- 2 tablespoons red wine vinegar
- ¼ cup grated Parmesan cheese
- ½ cup mayonnaise
- ¼ cup water if needed
- salt and pepper to taste
FOR THE SALAD:
- 1 cup cooked chicken breast cut into bite sized pieces
- 6 large lettuce leaves
- 1 avocado peeled and sliced
- 2 gluten-free corn tortillas
- 2 tablespoons olive oil
Instructions
- Make the dressing. Place the cilantro, jalapeno, garlic, pepitas, vinegar, Parmesan cheese, and mayo in a blender. Pulse to puree. If necessary, drizzle in a little water to get it to a pour-able consistency. Taste for seasoning and add salt and pepper.
- Toss the chicken breast in about ½ cup of the dressing. Add more if necessary to evenly coat the chicken. Set aside and reserve the remaining dressing for another use.
- Sliver the corn tortillas. Heat the olive oil in a medium skillet over medium high heat. When it begins to shimmer, add the tortilla strips and cook until crisp and golden brown, 3-4 minutes. Drain on paper towels.
- Place the lettuce leaves on a platter. Top with chicken, avocado and finally the tortilla strips. Serve immediately.
Nutrition
Calories: 398kcalCarbohydrates: 11gProtein: 14gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 38mgSodium: 283mgPotassium: 425mgFiber: 4gSugar: 1gVitamin A: 2394IUVitamin C: 13mgCalcium: 81mgIron: 2mg
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