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5 from 1 vote

CILANTRO PEPITA CHICKEN SALAD

This Cilantro Pepita Salad makes leftover chicken or store-bought rotisserie new again.
Prep Time10 minutes
Cook Time5 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: A Girl Defloured, avocado, beet salad, chicken recipes, gluten-free salad
Servings: 2 people
Calories: 1088kcal
Author: Alison Needham

Ingredients

For the Dressing:

  • 1 bunch of cilantro chopped
  • 1 jalapeno pepper chopped (seeded and de-veined, if desired)
  • 2 cloves 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: 1088kcal | Carbohydrates: 73g | Protein: 50g | Fat: 73g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 821mg | Potassium: 3111mg | Fiber: 29g | Sugar: 34g | Vitamin A: 8550IU | Vitamin C: 64.6mg | Calcium: 486mg | Iron: 9.6mg