Ingredients
Chicken
- 1.25 lb chicken breasts
- 1 tsp salt (to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ancho chili powder
- 1/2 tsp paprika
- 1 tsp white granulated sugar
- 1/2 tsp black pepper
- 2 tbsp olive or avocado oil
Southwest Salad
- 8-10 oz spring salad mix
- 1 cup cherry tomatoes, chopped
- 1 large red bell pepper, sliced
- 1/2 cup corn, drained
- 1/2 cup black beans, drained and rinsed
- 1 cup shredded Mexican cheese mix
- 1/4 cup roasted and salted pepitas
- 1/2 cup toasted tortilla strips
- Cooked chicken from above, sliced thin
Creamy Salsa Dressing (4-6 servings)
- 1/2 cup mayonnaise
- 1/2 cup spicy salsa (or medium, or mild)
- Juice of 1/2 lime
- 1/2 tsp cumin
- 1/4-1/2 tsp salt (to taste)
- 1/8-1/4 tsp black pepper (to taste)
Instructions
- Prepare the Chicken: Place a chicken breast on a cutting board and carefully slice it horizontally into two even pieces, holding your fingers away from the knife. Repeat this for the other breast to have four halves with uniform thickness.
- Season the Chicken: Mix salt, garlic powder, onion powder, ancho chili powder, paprika, sugar, and black pepper thoroughly. Evenly season all sides of the four chicken halves with this spice blend.
- Cook the Chicken: Heat a large pan over medium heat and add olive or avocado oil. Cook the seasoned chicken for 3-5 minutes per side until the chicken is thoroughly cooked and no longer pink inside.
- Slice the Chicken: Remove the cooked chicken from the pan and let it cool on the cutting board. Once cooled enough to handle, slice the chicken thinly for the salad.
- Make the Creamy Salsa Dressing: Combine mayonnaise, spicy salsa, lime juice, cumin, salt, and pepper in a small blender. Pulse until smooth and well blended. Transfer to a container and refrigerate or use immediately.
- Assemble the Southwest Salad: Evenly divide the spring salad mix into four bowls. Top each bowl with sliced chicken, chopped cherry tomatoes, sliced red bell pepper, corn, black beans, and shredded Mexican cheese.
- Add Toppings and Serve: Garnish each salad with roasted pepitas and toasted tortilla strips. Serve the salads with creamy salsa dressing on the side or drizzled on top.
Notes
- You can adjust the heat of the dressing by choosing mild, medium, or spicy salsa.
- For crispier chicken, let it rest for a few minutes before slicing to retain juices.
- Roasted pepitas add a great crunch and nutty flavor but can be omitted if allergic to nuts/seeds.
- This salad is best served fresh but can be stored separately without dressing for up to 2 days in the refrigerator.
- To make it gluten-free, ensure the tortilla strips are gluten-free or omit them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwest American
