Southwest Chicken Salad Winter & out of seasons

Well here it is, the final season of the year for my Southwest Chicken Salads.  I still have more ideas to use the black bean salsa, so it won’t be completely gone. 😉  I originally created this Southwest Chicken Salad Winter for a healthy eating contributor post…..

Southwest Chicken Salad Winter with Orange Cilantro Dressing cookingwithcurls.com

but in the end, I decided to go with the Paleo Chicken Stir-Fry {which I will post here in the near future} for that post.  I absolutely love these salads!!  They are so simple to prepare, less than 30 minutes, and they are so delicious!  I just don’t want to eat the same one every time, and that is why I change them up based on the seasons.

The Winter version features pomegranate seeds, also know as arils, and an Orange Cilantro Dressing.  I was trying to keep it Paleo, so there is no mayonnaise in the dressing.  This makes it a bit thinner than the Cilantro Lime Dressing from the Summer version, but still incredibly delicious!!

Orange Cilantro Dressing cookingwithcurls.com

To make the salsa:

Southwest Chicken Salad Winter mix salsa cookingwithcurls.com

Toss the diced red pepper, onion, corn, pomegranate seeds, green onions, cilantro, cumin, chili pepper, salt, oil together in a large bowl and stir it together…..

Southwest Chicken Salad Winter mixed salsa cookingwithcurls.com

Place the salsa in the refrigerator, and start on the dressing.  Place the cilantro, garlic, vinegar, honey, and orange juice in the bowl of a food processor…..

Southwest Chicken Salad Winter prosessor cookingwithcurls.com

Pulse to combine.  While the machine is running, slowly add the olive oil…..

Southwest Chicken Salad Winter blended cookingwithcurls.com

Blend until dressing reaches desired consistency.  Place in the refrigerator until ready to use.

To make the salad, place the lettuces, chicken, and salsa on a large platter or in a large bowl, and toss together…..

Southwest Chicken Salad Winter Platter cookingwithcurls.com

Serve with dressing and additional salsa on the side…..

Southwest Chicken Salad Winter Salsa cookingwithcurls.com

See how easy that was!!  Use leftover or rotisserie chicken to make it even easier. 🙂

Southwest Chicken Salad Winter with Orange Cilantro Dressing cookingwithcurls.com

I love how bright and colorful this salad is!!  So how did I get the seeds out?

Pomegranate Whole cookingwithcurls.com

I just sliced it in half, then broke it apart and dropped the seeds into a bowl.  I have seen all kinds of tips and tutorials on pinterest, but couldn’t seem to find one the day I needed it!  It took a few minutes, but really wasn’t that bad at all.

Here all of the versions of these salads, starting with the Southwest Chicken Salad Spring with Avocado and Creamy Guacamole Ranch:

Southwest Chicken Salad Spring with Avocado and Guacamole Ranch Dressing cookingwithcurls.com

Southwest Chicken Salad Summer with Mango and Creamy Cilantro Lime Dressing:

Southwest Chicken Salad Summer with Mango and Creamy Cilantro Lime Dressing cookingwithcurls.com

and the Southwest Chicken Salad Fall with Roast Sweet Potatoes and Corn with Chipotle Ranch Dressing:

Southwest Salad Fall with Roast Sweet Potatoes and Corn with Chiptole Ranch Dressing cookingwithcurls.com

It would have made sense to roast the bell pepper along with the sweet potatoes and corn….maybe next time!

Enjoy!

Southwest Chicken Salad Winter

Serves 6
Prep time 25 minutes
Meal type Main Course, Salad
Southwest Chicken Salad Winter with Pomegranate and Orange Cilantro Dressing, is the final season for these salads.

Ingredients

  • For the Salsa
  • 1/2 cup diced red pepper
  • 1/2 cup diced red onion
  • 1 can organic corn (drained and rinsed)
  • 1 pomegranate, seeded
  • 3 green onions (chopped)
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons olive oil
  • 2 Teaspoons ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon sea salt
  • For the Dressing
  • 1/2 cup olive oil
  • 1/3 cup fresh squeezed orange juice
  • 2 Large cloves fresh garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • For the Salad
  • 1 bag leaf lettuce (I use European Blend)
  • 1 bag spring mix
  • 2 Cups shredded, cooked chicken

Directions

To make the salsa:
Place diced bell pepper, onion, corn, pomegranate seeds, green onions, cilantro, oil, cumin, chili powder, and salt in a large bowl, and stir to combine. Store in the refrigerator until ready to use.
To make the dressing:
Place cilantro, garlic, vinegar, honey, and orange juice in the bowl of a food processor or blender. Blend to chop ingredients. Slowly pour in the olive oil while machine is running. Process to desired consistency. Store in refrigerator until ready to use.
To make the salad:
Place lettuce on a large platter or in a large bowl. Add the chicken and salsa. Toss to combine.
Serve salad with dressing drizzled over the top.

This recipe will be partying at these link parties!

 

 

Comments

  1. Amanda says

    The salsa portion of this recipe looks to have black beans in it but I don’t see them listed as an ingredient either in the blog or the list of ingredients. Could you tell me if they are indeed in there?

    The recipe looks delicious and I am going to try it this winter as well as the one with sweet potatoes. Thanks for your hard work, you really help cooks like me who don’t have time to develop delicious new things to serve our families!

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