Southwestern Chicken Salad

Southwestern Chicken Salad

It’s been a while. There have been many deterrents to blogging (and cooking) in the last few weeks, including, but not limited to: chopped off fingers, emergency room visits, a sick dog, two well dogs, another sick dog, summer school, party planning, and other assorted things. But enough of all that.

Let’s get back to business.

This salad is wonderful. It comes together quickly and is great for a summertime meal. It’s light, tasty and requires minimal effort, which makes it close to perfect in my book.  I also think that you could toss this into a tortilla and you would get a great, light(er) burrito or taco. If you left the chicken out, it would be even easier to prepare. I think it would make a great starter or side salad for a Mexican meal as well. I thought that lime juice and a bit of olive oil made for the perfect dressing. You really don’t need to add anything more to it. The dressing was even better when it mixed with the spices from the chicken. They blended together perfectly.

Southwestern Chicken Salad


    For the Chicken
  • 2 boneless, skinless chicken breasts
  • garlic powder, to taste
  • chipotle or cayenne pepper powder, to taste
  • olive oil
  • For the Salad
  • 2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
  • 1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
  • 2 avocados, cut into 1-inch pieces
  • 1 15.5-ounce can pinto beans, rinsed
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro
  • 3-5 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • kosher salt and black pepper


    For the Chicken
  1. Heat the olive oil over medium-high heat. Sprinkle chicken breasts with garlic powered and chipotle to taste. When oil is hot, add chicken and cook until done, about 5-7 minutes per side. Remove from pan and allow to cool slightly. Slice into pieces.
  2. For the Salad
  3. In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.
  4. In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.
  5. Add chicken.
  6. Drizzle dressing over the salad and gently toss.
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