Southwest Chicken Salad Recipe

Make quick pickles

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add thinly sliced red onion, press down so slices are submerged, cover and let sit at room temperature for at least 20 minutes or refrigerate for up to 2 weeks. Drain before using.

Prepare and season chicken

Pat 2 chicken breasts dry. Mix paprika, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, cayenne, 3/4 tsp salt and 1/2 tsp black pepper in a small bowl. Rub olive oil over both sides of the breasts, then evenly coat with the blackening spice mixture.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until very hot. Add a little oil or wipe pan with oil. Place the chicken in the pan and sear without moving for 4-5 minutes until a dark crust forms. Flip and cook 4-6 minutes more until internal temperature reaches 165°F (74°C) and juices run clear. If breasts are thick, reduce heat to medium and cover for a few minutes to finish cooking. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Toss with BBQ

Toss the sliced chicken gently with 1 to 2 tablespoons of the prepared smoky BBQ sauce so pieces are lightly glazed but not soggy.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 3 tablespoons BBQ sauce, 1 tablespoon ranch seasoning (or 1 tablespoon prepared ranch dressing), 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Adjust consistency with more buttermilk (1 tablespoon at a time) if you prefer thinner dressing. Refrigerate until ready to serve.

In a large bowl combine 6 cups chopped romaine, 1 cup halved tomatoes, 1 cup rinsed black beans, and 1 cup fire-roasted corn & peppers. Add drained pickled red onion to taste (about 1/2 to 1 cup).

Scatter 1 cup shredded cheddar and 1 cup shredded Monterey Jack over the salad. Add 1 cup tortilla strips for crunch.

Top the salad with the blackened BBQ chicken slices. Drizzle the BBQ Ranch dressing over the salad (start with about 3 tablespoons and add more to taste) or serve dressing on the side.

Gently toss just before serving so tortilla strips remain relatively crisp. Garnish with extra cilantro and an extra wedge of lime if desired.