Texas Trailblazer Summer Salad

This vibrant salad celebrates the flavors of the American Southwest, featuring crisp red onion, peppery arugula, succulent grilled chicken, and a zesty chipotle ranch dressing, all atop a bed of fresh cilantro.

🛒 Ingredients

• 1 medium red onion
• 4 cups arugula
• 1 lb grilled chicken breast
• 2 medium cucumber
• 1 cup cherry tomatoes
• 1 bunch fresh cilantro
• 1 cup chipotle ranch dressing
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, combine arugula, red onion, cucumber, cherry tomatoes, and crumbled feta cheese.

2. 2

   Step 2: In a small bowl, whisk together lime juice and olive oil to make the dressing.

3. 3

   Step 3: Grill the chicken breast to an internal temperature of 165°F (74°C), about 6-7 minutes per side.

4. 4

   Step 4: Chop the cooked chicken into bite-sized pieces and add to the bowl with the arugula mixture.

5. 5

   Step 5: Pour the chipotle ranch dressing over the salad and toss to coat.

6. 6

   Step 6: Sprinkle chopped fresh cilantro over the top of the salad and season with salt and black pepper to taste.

7. 7

   Step 7: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

8. 8

   Step 8: Just before serving, toss the salad again to redistribute the dressing and garnish with additional cilantro if desired.

9. 9

   Step 9: Serve the salad chilled, garnished with lime wedges and crumbled feta cheese if desired.

💡 Pro Tips

Use high-quality chipotle ranch dressing for the best flavor. To avoid sogginess, don't dress the salad until just before serving. Consider using leftover grilled chicken for this recipe.

📊 Nutrition per Serving