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Southwestern Chicken Salad

Perfect for a veggie rich dinner, this salad satisfies in the dead of winter and heat of summer. Pair with margaritas, chips and salsa, and your favorite merengue music for a party!

 

Ingredients

Chicken

  • 4 Chicken Breasts, halved lengthwise
  • 2 t Garlic Powder
  • 1 t Chili Powder
  • 1 t Paprika
  • 1 t Kosher Salt, reserved
  • Juice of Quarter of a Lime, reserved

Salad

  • 3 Romaine Lettuce, sliced
  • 1 Can of Whole Kernel Corn, drained
  • 1 Can of Black Beans, rinsed
  • 1 Red Onion, diced
  • 1 Bunch of Cilantro, minced
  • 1 Jalapeno, seeded, minced
  • 1 pt Cherry tomatoes, quartered
  • 1/2C Shredded Cheddar Taco Mix or Cotija or Feta
  • 1 Avocado, sliced, reserved
  • Juice of Quarter of a Lime, reserved

Dressing

  • 1/2C Sour Cream
  • 1/4C Mayonnaise
  • 1/2T Ranch Powder
  • 1/2T Chili Powder
  • 1/4T ea. Garlic Powder, Onion Powder, Kosher Salt, Cumin
  • 1/2t Tajin Lime Chili Salt
  • 3 Splashes Tabanero or other sweet hot sauce
  • Juice of Half a Lime
  • 1T Apple Cider Vinegar

Tortilla Strips

  • 2 Large Flour Tortilla, sliced into 2" x 1/2" strips
  • 2C Neutral Oil (Vegetable, Canola)
  • 1t Tajin

 

Steps

Dressing

  • Whisk all together in small bowl.
  • Place covered in fridge, 30 minutes.

Chicken

  • Combine all spices in a small bowl.
  • Halve chicken.
  • In a large bowl, coat chicken in neutral oil, and mixed spices.
  • Cover and let chill, 30 minutes.
  • Begin Salad prep below.
  • Preheat oven to lowest setting ~200F.
  • In a large cast iron pan, add a Tbsp of neutral oil.
  • Heat until oil shimmering.
  • Salt chicken.
  • Cook chicken on each side to an internal temperature of 155F.
  • While chicken sautes, add tortilla strips to oil.
  • Place in dish with high sides in oven. Let rest 10-15 minutes.
  • If desired, pan drippings may be strained and incorporated into dressing before serving.
  • Cube chicken, toss in lime juice, and add to salad.

Tortilla Strips

  • In a small sauce pan, heat 2C neutral oil to 325F.
  • Working in batches, fry tortilla strips until lightly golden, about 30 seconds.
  • Toss with Tajin.

Salad

  • Combine all ingredients.
  • Toss to incorporate.
  • Top with Lime Juice, Avocado, and Tortilla Strips.

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