Y'all All Dat Superstars! Recipe

Prepare greens and cabbage

Wash and thoroughly dry the mixed baby greens and romaine. Chop romaine into bite-size pieces. Thinly slice the red cabbage and add all to a large serving bowl; toss gently to combine.

Prep fresh produce

Halve the cherry tomatoes, seed and dice the cucumber, dice the avocado (sprinkle with a little lime juice if desired to slow browning), and dice the mango or pineapple. Roast or heat the corn if using fresh: toss corn kernels in a hot skillet with a little oil and cook until slightly charred, about 4–6 minutes. Let cool slightly, then add all items to the salad bowl.

Cook and add protein

If using chicken: pat breasts dry, rub with olive oil and the seasoning mixture (chili powder, garlic powder, salt, pepper). Grill or sear in a skillet over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes and slice thinly. For a vegan option, grill or pan-sear sliced tempeh with the same seasoning for 3–4 minutes per side. Add sliced protein and drained black beans to the salad bowl.

Add crunch

Toast pepitas in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Add toasted pepitas and crispy tortilla strips (or crushed chips) to the salad.

Crumble cotija or feta over the salad (if using). Sprinkle chopped cilantro and sliced green onions across the top for freshness and aroma.

Make the dressing

In a jar or small bowl, combine olive oil, fresh lime juice, honey or agave, apple cider vinegar, minced garlic, ground cumin, smoked paprika, chopped cilantro, salt and pepper. Whisk or shake vigorously until emulsified. If the dressing is too thick, add 1–2 tablespoons of water and mix until reached desired consistency. Taste and adjust salt, lime, or sweetness.

Dress the salad

Pour about half the dressing over the salad and toss gently to coat all ingredients. Add more dressing as desired, tasting to avoid overdressing. Serve immediately so tortilla strips stay crisp.

Divide salad among 4 plates or bowls. Top with any reserved protein slices, extra cilantro, a final squeeze of lime if desired, and a few extra tortilla strips for crunch. Serve chilled or at room temperature.