Butter Addict Gone Paleo!

Southwest Chopped Salad

Servings	Prep Time
3-4	5minutes

Cook Time

5-8minutes

Servings	Prep Time
3-4	5minutes

Cook Time

5-8minutes

Ingredients

1recipe Southwest Ranch Dressingsee recipe note for link*
113.5 oz Can of corn
1tbsp Avocado oilsub coconut/olive oil
1/2 Red onionchopped roughly
2 Jalapeñoscut in half and deseeded
6 Mini sweet pepperssliced – see recipe note for sub **
1/2cup Fresh chopped cilantroabout 3/4 of a bundle
5oz Fresh greensI used a mix of baby spinach and arugula
3-4 Green onionschopped
1lb Cooked, shredded chickenoptional – I used boneless, skinless chicken thighs with a tex-mex seasoning
4-5 Slices of cooked bacon – choppedoptional
Tortilla chipsoptional – I use Siete foods brand!

Instructions

With the High BROIL setting on, lay jalapeños, sweet pepper slices, and red onions on a lined baking sheet. Broil for 4 minutes.
Rotate the pan and broil for another 3-4 minutes or until desired char is reached.
While the veggies are under the broiler, cook the corn! In a large nonstick pan over medium high, saute corn and oil until the edges are charred. This should take about 5-8 minutes. FYI: You might have some fly away kernels!
Allow all of the vegetables to cool before adding to your salad.
While they cool, chop your greens and cilantro into smaller bite sized pieces and add to a large bowl.
To the chopped greens and cilantro, add your chicken, bacon, corn, charred vegetables, green onions, and 1/2-3/4 of the dressing.
Toss the salad until everything is completely coated. If you like extra dressing, add more! Personally, I use almost all of (1) recipe of the Southwest Ranch Dressing.
Top with crushed tortilla chips for extra crunch!

Recipe Notes

** You usually can find these mini sweet peppers in a plastic bag in the produce section – you could sub red, yellow, or orange bell peppers.