Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Tex-Mex Salad with Chipotle Chicken
Tex-Mex Salad with Chipotle Chicken
with roasted sweet potatoes, fresh pico, and chili-lime dressing
Ingredients
4 Tribalí Chipotle Chicken patties
2 medium sweet potatoes, cubed
avocado oil, for drizzling
6 cups baby arugula
2 cups shredded red cabbage
1 serrano chile, thinly sliced
¼ cup pepitas
1 large avocado, pitted and diced into ½-inch cubes
lime slices, for serving
sea salt and freshly ground black pepper
Chile-Lime Dressing
2 tablespoons avocado oil
1 garlic clove, minced
juice and zest of one lime
½ teaspoon maple syrup
1 teaspoon chile powder
sea salt and freshly ground black pepper
Fresh Tomato Pico de Gallo
2 medium tomatoes, diced
¼ cup diced red onion
1 small garlic clove, minced
½ cup chopped cilantro
sea salt and freshly ground black pepper
Method
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place sweet potatoes on the baking sheet, toss with a drizzle of avocado oil and a few pinches of salt and pepper, and spread evenly on the pan. Bake for 35 minutes or until golden brown around the edges.
Make the Chile lime dressing: In a small bowl, whisk together the avocado oil, garlic, lime juice, maple syrup, chile powder and a pinch of salt and pepper. Set aside.
Make the tomato pico de gallo: In a medium bowl, toss together the tomatoes, red onions, garlic, cilantro and a pinch of salt and pepper. Set aside.
Cook the Tribalí Chipotle Chicken Patties according to package directions.
In a large bowl combine the arugula, cabbage, jalapeños and sweet potatoes. Add half of the chili-lime dressing and toss. Add more dressing to taste.
Assemble bowls with Chipotle Chicken patties and arugula salad. Top with pepitas and diced avocado, and serve with pico de gallo and lime slices.
