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Recipe by

Lentils.org

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Charred Corn, Chicken & Lentil Chopped Salad

Prep Time: 25 Minutes

Total Time: 40 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Roasted Poblano-Lime Dressing
  • 2 poblano peppers, roasted, peeled, and seeded
  • 1 cup (250 mL) plain Greek yogurt
  • ½ cup (125 mL) fresh lime juice
  • ¼ cup (60 mL) olive oil
  • ¼ cup (60 mL) fresh cilantro
  • 2 Tbsp (30 mL) honey
  • 1 Tbsp (15 mL) garlic, minced
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) pepper
  • Salad
  • 10 cups (2.5 L) chopped romaine lettuce
  • 5 cups (1.25 L) cooked whole red (brown) lentils, chilled
  • 5 cups (1.25 L) cooked grilled chicken, sliced
  • 3 cups (750 mL) roasted corn kernels
  • 2 ½ cups (625 mL) cherry tomatoes, halved
  • 2 cups (500 mL) avocado, diced
  • 1 ½ cups (375 mL) crumbled cotija cheese
  • 1 cup (250 mL) red onion, thinly sliced
  • 1 ½ cups (375 mL) tortilla strips
  • ½ cup (125 mL) fresh cilantro leaves

Directions

  1. In a blender, combine peppers, yogurt, lime juice, oil, cilantro, honey, garlic, cumin, salt, and pepper. Blend until smooth. Refrigerate until service.
  2. Divide chopped romaine evenly between 10 serving bowls.
  3. Top each salad with ½ cup (125 mL) lentils and ½ cup (125 mL) chicken.
  4. Add approximately ⅓ cup (75 mL) corn, ¼ cup (60 mL) tomatoes, 3 Tbsp (45 mL) avocado, and 2 Tbsp (30 mL) red onion to each salad. Top each portion with approximately 2 Tbsp (30 mL) crumbled cotija cheese. Drizzle each salad with approximately 2 Tbsp (30 mL) roasted poblano-lime dressing.
  5. Finish with tortilla strips and fresh cilantro. Serve immediately.
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