This was a seriously good salad, and a rife off of the Saladworks Fire Roasted Cabo Salad! So a couple Saturdays ago, my daughter asked me to a Body Pump Class, and I’m certain she asked me, because none of her friends would go with her, because they have a brain and a desire to walk the next day…. I was foolish enough to think this somehow wouldn’t apply to me…………
Anyway, I survived the class and she suggested we get some lunch, I was thinking after all I’d been through I deserved a bacon cheeseburger, however, she suggested we go healthy (really, I’d been healthy already by going to that class, I mean there’s limits to everything), so we went with her suggestion and went to Saladworks. I saw a salad I had never seen on their menu before, Fire Roasted Cabo Salad, with chicken and the picture made it look amazing, and when I got it, it was amazing. I kept telling her I needed to recreate this, and the following Monday night, that’s what I did, plus went to a yoga class so I could use my arms again….
The dressing was a salsa ranch dressing,
To save some calories, I used a ranch dressing mix with Greek yogurt and salsa(in the future, she and I agreed that using the spicy ranch dressing mix would be great)
I marinaded the chicken in olive oil, lime juice, garlic and green onions roughly chopped(you’re not going to eat them, just use them for their flavor)
Interesting little fact about green onions, if you purchase ones with roots still attached, you can put them in water on a window sill and they will continue to grow back, so you don’t have to buy them again.
Let them marinate for a few hours and grill them on a pan or outdoor grill, then chop up some roasted red peppers, I cooked frozen corn that I patted dry, so it would char up a little(in the summer, it would be great to use a whole ear of corn and grill, but this time of year isn’t a time to buy corn and I wanted to be able to make this anytime I wanted) add some rinsed black beans and the salad was created!
Fire Roasted Chicken Salad, with Ranch Salsa Dressing
1 lb. chicken breast, sliced into 3 pieces
juice of 1 lime
2 TBSP. olive oil
3 cloves garlic, roughly chopped
2 green onions, roughly chopped
salt & pepper
Add everything to a Ziploc bag and refrigerate for 2 to 6 hours. Remove from frig and grill over middle heat for 5 to 7 minutes each side until cooked through, slice and set aside.
1 cup of frozen corn, thawed and patted dry
Add corn to a dry skillet over medium heat and DO NOT stir it for a couple of minutes, the stir and you’ll notice it browned a little, remove from skillet and set aside.
1 cup of black beans, drain, rinse and allowed to dry
2 jarred roasted red peppers, patted very dry and chopped
1 bag or 1 head of romaine lettuce
In a large bowl or individual bowls, add lettuce, chicken, corn, beans, and peppers.
1 cup of salsa, make sure it’s all salsa, and not the juice from the salsa
1/2 package of ranch dressing mix, spicy or regular
5 oz. package of fat free Greek Yogurt
Mix dressing together and drizzle over the salad.
Tip: The dressing makes a great dip for tortilla chips(Don’t ask how I know!) Also you can made everything ahead and just toss everything together when you’re ready, that’s what we did.