Chipotle Lime Carnitas Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

pulled pork (see notes for recipe. Or shredded chicken.)

2 corn cobs (or 1/2 cup tinned corn, rinsed and drained)

½ yellow bell pepper (deseeded and sliced)

½ red bell pepper (deseeded and sliced)

1 poblano pepper (ancho chile, deseeded and sliced)

5 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)

2 avocados (sliced)

1 pinch coriander (to garnish)

4 lime slices (to garnish)

1 cup Cilantro Lime Rice

1/4 cup olive oil

2 limes (1/4 cup lime juice)

2 teaspoons garlic (minced)

1 teaspoon honey

1 chipotle chile (chopped finely)

1-2 tablespoons adobo (adjust to your tastes)

1/4 cup cilantro (coriander, roughly chopped)

1 teaspoon ground cumin

1-2 teaspoons salt (to taste)

1-2 teaspoons pepper (to taste)

Directions

Warm up your leftover Mexican Pulled Pork (using this recipe) or shredded chicken. Use as much or as little as you like.

Remove corn kernels from cob's. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).

While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.

Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!

Nutrition

• Calories: 515 kcal
• Total Fat: 34 g
• Saturated Fat: 5 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.02 g
• Cholesterol: 45 mg
• Sodium: 1881 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 14 g
• Total Sugars: 12 g
• Protein: 24 g