Southwest Recipe

In a large bowl, combine the chopped romaine and red leaf (or mixed greens). Toss gently to blend.

Add the drained black beans, roasted corn, halved cherry tomatoes, diced red bell pepper, red onion, and chopped cilantro to the greens. Toss gently to distribute ingredients evenly.

Fold in the diced avocado and shredded cheese right before serving to prevent the avocado from browning. Sprinkle tortilla strips or crushed tortilla chips over the top for crunch.

Seasoning and Cooking

Pat the chicken dry and place on a cutting board. In a small bowl combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt and black pepper. Rub the spice mixture all over the chicken to coat evenly.

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add a teaspoon of oil if the pan is dry. Sear the chicken 4–6 minutes per side depending on thickness until a golden crust forms and internal temperature reaches 165°F (74°C).

Remove the chicken to a cutting board and let rest 5 minutes, then slice thinly or chop and arrange over the salad. Alternatively, you can grill the chicken 6–8 minutes per side over medium-high heat until cooked through.

In a bowl or small blender/food processor combine Greek yogurt (or sour cream), mayonnaise, fresh lime juice, olive oil, honey, chopped cilantro, ground cumin, minced garlic, salt and pepper.

Blend or whisk until smooth. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency is reached (about 2 tablespoons). Taste and adjust seasoning with extra salt, pepper or lime juice as needed.

Chill the dressing in the refrigerator for 10–15 minutes to let flavors meld, or use immediately.

Drizzle dressing over the salad or serve on the side. Toss to coat or leave dressed in individual bowls.

Top with sliced southwest chicken (if using), pickled jalapeños, extra cilantro, and a squeeze of lime. Add hot sauce if desired.

Serve immediately so the tortilla strips remain crunchy. Leftover dressing will keep refrigerated in an airtight container for up to 4 days; salad components (without dressing) keep up to 2 days refrigerated.