CILANTRO PEPITA CHICKEN SALAD
This Cilantro Pepita Salad makes leftover chicken or store-bought rotisserie new again.
Prep Time10 minutes mins
Cook Time5 minutes mins
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
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
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.
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