Southwest chicken salad made with a creamy cilantro lime dressing and topped with colorful vegetables and crunchy tortilla chips.
ingredient
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, 2 pieces
- ½ cup sour cream, crema, or plain greek yogurt
- 2 tablespoons lime juice
- 4 teaspoons honey
- 1 tablespoon finely chopped cilantro
- 1 teaspoon minced jalapeno
- ½ teaspoon apple cider vinegar
- ½ teaspoon lime zest
- ½ teaspoon cumin
- ¼ teaspoon 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
- 8 cups romaine lettuce, ½” thick slices
- 1 cup cherry tomatoes, halved
- 1 cup diced zucchini, ½” dice
- 1 medium avocado, sliced
- ¾ cup corn kernels, canned or grilled
- ¾ cup pinto beans, canned, rinsed and drained
- ½ cup shredded cheddar cheese, or Monterey jack cheese
- ½ cup crushed purple corn tortilla chips
- ¼ cup sliced red onion, ⅛” thick
- ¼ cup pepitas
Directions
- 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.
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