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Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
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Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing

35 minServes 2Nutri-Score A€€
from @benjixavier1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • broccoli (cut into florets, roasted)Produce200 g
  • chickpeas (cooked, roasted until crunchy)Pantry150 g
  • broccoli sprouts (fresh)Produce50 g
  • tomato (diced)Produce1 piece
  • corn (canned or cooked)Produce100 g
  • black beans (cooked, rinsed)Pantry120 g
  • red onion (thinly sliced)Produce0.5 pieces
  • cucumber (diced)Produce0.5 pieces
  • grilled chicken (grilled, sliced)Other150 g
  • low calorie cheese (shredded)Dairy30 g
  • non-fat Greek yogurt (non-fat)Dairy240 ml
  • chipotle peppers (from a can)Pantry2 pieces
  • lime juice (freshly squeezed)Produce30 ml
  • garlic powderSpices3 g
  • salt (to taste)Spices2 g
  • tortilla chips (crushed)Pantry30 g

per serving

Nutrition

413kcal

Carbs
48 g
Proteins
31 g
Fat
11 g

step by step

Method

  1. Roast the broccoli and chickpeas

    • Preheat the oven to 200°C.
    • Toss the broccoli florets and chickpeas with a little oil, salt and pepper.
    • Spread on a baking sheet and roast until the broccoli is tender and the chickpeas are crunchy.
    Step 1

  2. Prep the salad ingredients

    • Dice the tomato and cucumber.
    • Thinly slice the red onion.
    • Rinse the black beans and drain the corn.
    • Slice the grilled chicken.
    Step 2

  3. Blend the spicy dressing

    • Add the non-fat Greek yogurt, chipotle peppers, lime juice, garlic powder and salt to a blender.
    • Blend until smooth and creamy.
    Step 3

  4. Assemble the salad

    • Add the roasted broccoli, crunchy chickpeas, broccoli sprouts, tomato, corn, black beans, red onion, cucumber and grilled chicken to a bowl.
    • Top with the low calorie cheese.
    • Add a little crushed tortilla chips.
    • Pour over the spicy dressing and give everything a mix.
    Step 4
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