Southwest Chicken Recipe
Romaine and mixed greens tossed in honey lime vinaigrette with roasted chicken breast, queso fresco, tomatoes, avocado, black beans, corn, red onion, tortilla strips, cilantro, and chipotle cream
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Ingredients
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Salad Base
Roasted Chicken
Toppings
Honey Lime Vinaigrette
Chipotle Cream
Method
Roasting Chicken
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C).
- 2
Season the Chicken
Rub the chicken breasts with olive oil, salt, black pepper, and paprika.
- 3
Roast the Chicken
Place the seasoned chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until fully cooked. Let cool, then slice.
Honey Lime Vinaigrette
- 4
Make the Vinaigrette
In a small bowl, whisk together honey, lime juice, olive oil, salt, and black pepper until well combined.
Assembling the Salad
- 5
Prepare the Salad Base
In a large bowl, combine romaine lettuce and mixed greens.
- 6
Add Toppings
Top the greens with sliced roasted chicken, queso fresco, diced tomatoes, diced avocado, black beans, corn, red onion, tortilla strips, and cilantro.
- 7
Dress the Salad
Drizzle the honey lime vinaigrette over the salad and toss gently to combine.
Chipotle Cream
- 8
Prepare the Chipotle Cream
In a small bowl, mix together sour cream and chipotle sauce until well blended.