Southwest Chicken Salad
Yield: 4 servings
Calories: 698kcal
Southwest chicken salad made with a creamy cilantro lime dressing and topped with colorful vegetables and crunchy tortilla chips.
Ingredients
Chicken
- ¾ teaspoon (4 g) kosher salt
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) boneless skinless chicken breast, 2 pieces
Cilantro Lime Dressing
- ½ cup (120 ml) sour cream, crema, or plain greek yogurt
- 2 tablespoons (30 ml) lime juice
- 4 teaspoons (20 ml) honey
- 1 tablespoon (5 g) finely chopped cilantro
- 1 teaspoon (1 g) minced jalapeno
- ½ teaspoon (2.5 ml) apple cider vinegar
- ½ teaspoon lime zest
- ½ teaspoon cumin
- ¼ teaspoon (1 g) kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon chipotle chili, chili powder, or ancho chili
- ¼ teaspoon paprika , smoked or sweet
Salad
- 8 cups (256 g) romaine lettuce, ½” thick slices
- 1 cup (165 g) cherry tomatoes, halved
- 1 cup (121 g) diced zucchini, ½” dice
- 1 medium avocado, sliced
- ¾ cup (144 g) corn kernels, canned or grilled
- ¾ cup (137 g) pinto beans, canned, rinsed and drained
- ½ cup (26 g) shredded cheddar cheese, or Monterey jack cheese
- ½ cup (26 g) crushed purple corn tortilla chips
- ¼ cup (24 g) sliced red onion, ⅛” thick
- ¼ cup (37 g) pepitas
Instructions
- Prepare the Chicken - Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Use a meat tenderizer to flatten to an even thickness, about ½-inch thick. Repeat with the remaining piece. In a small bowl, combine salt and black pepper. Evenly season both sides of the chicken breast with the mixture.
- Cook the Chicken - Heat a large skillet or grill pan over medium heat. Add olive oil, and heat until hot and shimmering but not smoking. Add the chicken and press down into the pan for maximum contact. Cook until golden brown, about 5 to 8 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 8 minutes. Transfer to a clean plate to rest for 10 minutes.
- Slice the Chicken - After resting, slice the meat against the grain. If desired, chop into cubes. Set aside or refrigerate until ready to serve.
- Make the Dressing - In a medium bowl, combine sour cream, lime juice, honey, cilantro, apple cider vinegar, lime zest, jalapeno, cumin, salt, black pepper, garlic powder, chipotle chili powder, and paprika—season to taste. For a thinner dressing, whisk in water in 1 teaspoon increments until desired consistency is reached.
- Dress the Salad - Add romaine lettuce to a large bowl and ¼ cup of dressing. Gently toss to combine.
- To Serve - Top the lettuce with tomatoes, zucchini, avocado, corn, beans, cheese, chips, red onion, pepitas, and chicken. Serve with the remaining dressing on the side.
Notes
- Dressing Yield: About ¾ cups
- Storing: The undressed salad and dressing can be covered and stored separately in the refrigerator for up to 3 days.
- Grilled Chicken: Preheat grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Clean and grease the grates with the oil. Keep one burner off for indirect heat cooking. Place chicken on the direct heat side of the grill and close the lid. Cook each side for about 5 to 8 minutes until the internal temperature reaches 160 to 165ºF (71 to 74ºC). If browning too quickly, move the chicken to the indirect heat side of the grill to complete.
- Using Pre-Cooked Chicken: 2 ½ cups of shredded, sliced, or cubed chicken.
- For a Spicier Dressing: Gradually increase the amount of chipotle, chili or ancho powder. Add cayenne pepper for a hotter taste. Increase the amount of minced jalapeno.
Nutrition
Calories: 698kcal | Carbohydrates: 63g | Protein: 42g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 765mg | Potassium: 1726mg | Fiber: 14g | Sugar: 13g | Vitamin A: 9167IU | Vitamin C: 34mg | Calcium: 233mg | Iron: 5mg
Recipe Link
Recipe Video