This Fajita Hummus Crusted Chicken Salad with Creamy Chipotle-Cilantro dressing is a Tex-Mex spin on the traditional Cobb Salad. Filling and hearty, yet light and substantial, this salad is lip-smacking-delicious!
2CupsIceberg, Bibb or Romaine Lettuce (or a mix) – shredded, or more to taste
1Jalapeno– cut into rings
Cilantro Leaves, to taste
Cotija Cheese, to taste - crumbled
Pico de Gallo, to taste
Tortilla Chips, to taste - crushed
½CupSour Cream(can substitute Greek yogurt)
¾CupCilantro– stems removed and loosely packed
1Chipotle in Adobo
1/2LimeJuiced (about 1 TBS)
1TBSApple Cider Vinegar
¼tspSalt, or more to taste
Pinch Back Pepper
¼CupExtra Virgin Olive Oil
Make the dressing: Add all ingredients, except for the olive oil to the bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil. Process until smooth. Set aside in the refrigerator to allow flavors to marry.
Cook the chicken: Preheat oven to 350 degrees. Spray a large baking dish with non-stick cooking spray. Place the onions and peppers in the baking dish. Drizzle with oil and season with salt and pepper. Toss to coat.
Pat the chicken dry and season with salt and pepper. Place the chicken breasts on top of the peppers and onions in the baking dish. Coat the top on the chicken generously with fajita flavored hummus.*
Bake for 25-35 minutes, or until chicken breast is cooked to 165 degrees F. Remove from oven and let rest for 5 minutes. Slice chicken and set aside.
Meanwhile, prepare the salad: Divide the lettuce and cabbage between serving bowls. Top with onions, pepper and chicken. Garnish with avocado, pico de gallo, jalapeno rings, cotija, crushed tortilla chips and a few cilantro leaves. Drizzle with dressing and serve.
*You can use two separate baking dishes if desired, place vegetable in one and chicken in the other *Dressing can be made in advance and will keep, covered in the refrigerator, for 3-5 days. *My chicken breasts were large and took about 34 minutes to bake.