Southwest Chicken Salad Recipe

Prep and marinate

Pat chicken dry. In a small bowl combine 1 tablespoon olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Rub mixture evenly over chicken and let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Grill or sear

Preheat grill or a heavy skillet to medium-high heat. Cook chicken 4–6 minutes per side (thicker pieces may need longer) until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes.

Finish

Slice chicken thinly against the grain. Toss slices with 1 tablespoon fresh lime juice to brighten flavor.

In a blender or food processor combine 1/2 cup packed cilantro, 3 tablespoons fresh lime juice, 6 tablespoons olive oil, 1 teaspoon honey, 1/2 teaspoon ground cumin, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth. If too thick, add up to 2 tablespoons water, 1 teaspoon at a time, until desired consistency. Taste and adjust seasoning or lime for brightness.

Prepare base: In a large bowl combine 6 cups romaine and spring mix, 1 cup cooked quinoa, 1 cup drained black beans, 1 cup corn kernels and 1 cup thinly sliced tri-pepper mix. Toss gently to distribute ingredients.

Add cheese and avocado: Sprinkle 3 ounces shredded pepper jack over the salad. Halve, pit and dice 1 ripe avocado and gently fold into the salad to avoid mashing.

Dress the salad: Pour about 3–4 tablespoons of the cilantro-lime vinaigrette over the salad and toss to lightly coat. Add more dressing as desired (reserve any extra in the fridge for up to 3 days).

Top and serve: Arrange sliced grilled chicken over the salad, dollop 3/4 cup pico de gallo in the center or distribute across servings, and sprinkle 1 cup tortilla strips for crunch. Serve immediately so tortilla strips remain crisp.