This recipe is from @ice.karimcooks on IG, who makes high protein meal bowls (which have been a game changer for meal prepping during my busy week!). This one could not have been easier to make! I made a few changes to the dressing and I LOVE it so I'll post it below. As a side note, I've been making my own dressings for a bit now off some of these recipes, and they are actually so much better than store bought. I didn't believe it when people said that, but this salad pack came with a dressing I assumed would be better and I tasted it after the one I made and I could taste all the oil, sugar, and chemicals- it immediately got tossed! A pretty neat experiment as it turns out. I also changed the cooked chicken for pre-sliced grilled chicken for ease and taste. Finally, I added pepitas for crunch to make it healthier and avocado would be great in here as well, but the tortillas it came with were also delicious! This was a total crunchy cold winner perfect for summer! The crunchy cabbage and tortilla strips with the grilled chicken and corn and the spice of cilantro and cool cilantro- perfection!
Ingredients:
2 bags Chipotle Cheddar salad bag mixes
2 bags cooked grilled chicken strips
1 can black beans, rinsed and drained
3 ears fresh corn, charred over flame then cut from kernel
1 bunch scallions, white and green sliced (save about 3 tbsp of the green parts for the dressing)
1 bunch cilantro, chopped
1/2 cup roasted pepitas
Dressing: 8oz plain greek yogurt, green scallions, 1 bunch cilantro, 1 chipotle in adobo pepper, 1 garlic clove, 1 tsp salt, 1 tbsp honey, 1/2 lime juiced
Directions:
1. Combine the salad mix and cheese with the chicken, beans, corn, scallions and cilantro, mix well and set aside. (For meal prepping I left the salad and cilantro separate to be added later so it wouldn't get soggy).
2. Combine the dressing ingredients and blend well until smooth, adjust for taste, toss with salad.
3. Top salad with crunchy tortilla chips in salad mix and pepitas, toss well and enjoy!
