Description
A vibrant and flavorful Southwest Chicken Salad featuring tender marinated and pan-cooked chicken breast, fresh vegetables, creamy avocado, and crunchy tortilla strips, all tossed in a zesty dressing perfect for a healthy and satisfying meal.
Ingredients
Chicken Marinade
- 2 raw chicken breasts package or 4 thinly sliced chicken cutlets package (approximately 1 lb)
- Juice from 1/2 a lime
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- 1 tablespoon store-bought or homemade Southwest Seasoning Blend
Salad
- 2 heads of Romaine heart lettuce, rinsed and dried completely
- 3/4 cup canned black beans, drained and dried
- 3/4 cup canned sweet corn, drained and dried
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, stem and seeds removed and diced
- 1/2 cup roma tomatoes, seeds removed and diced
- 1 tablespoon jalapeño, seeds and membrane removed, minced
- 1 avocado, pit removed and diced
- 1/2 cup salad tortilla strips
- 1/2 to 3/4 cup salad dressing of your choice (divided)
Instructions
- Marinate the Chicken: Slice each chicken breast into two thinner pieces, resulting in four thinly sliced chicken breasts. Place them in a large bowl with 2 tablespoons of olive oil, lime juice, salt, and Southwest seasoning blend. Toss well to coat all sides of the chicken. Cover with plastic wrap and let it sit at room temperature for 20 to 30 minutes to absorb the flavors.
- Heat the Skillet: Preheat a large skillet over medium heat on the stovetop. Add the remaining 1 tablespoon of olive oil and allow it to warm until shimmering.
- Cook the Chicken: Place the marinated chicken breasts into the skillet and cook for about 3 to 4 minutes without moving them to get a good sear.
- Flip and Finish Cooking: Flip the chicken and cook for an additional 3 to 5 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and transfer to a plate. Tent with foil and let it rest for 5 minutes to retain juices.
- Slice the Chicken: After resting, slice the chicken into strips or cubes suitable for salad.
- Prepare the Salad Base: Chop the Romaine lettuce into bite-sized pieces and place in a large salad bowl. Toss with about 1/2 cup of your chosen salad dressing until evenly coated.
- Assemble the Salad: Top the dressed lettuce with black beans, sweet corn, diced red bell pepper, yellow onion, chopped cilantro (optional), avocado, roma tomatoes, minced jalapeño, and the sliced chicken breast.
- Add Finishing Touches: Drizzle the remaining 1/4 cup of salad dressing over the top, sprinkle with tortilla strips to add crunch, and serve immediately. Enjoy your fresh and flavorful Southwest Chicken Salad!
Notes
- Make sure to dry canned beans and corn thoroughly to avoid a soggy salad.
- Adjust jalapeño quantity according to your preferred spice level.
- You can substitute the Southwest Seasoning Blend with a mix of chili powder, cumin, garlic powder, and paprika if homemade.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- This salad can be served with a side of warm tortillas for a more filling meal.
- For a gluten-free diet, verify that the tortilla strips are certified gluten-free or omit them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
