Southwest Chopped Chicken Salad Recipe

Prepare marinade

In a small bowl whisk together 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice until combined.

Marinate chicken

Pat chicken breasts dry with paper towels. Place in a shallow dish or zip-top bag and pour marinade over chicken, turning to coat completely. Marinate at room temperature for 15 minutes or in refrigerator for up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat (or preheat grill) and add a drizzle of oil if using skillet. When hot, add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove chicken to a cutting board and let rest 5 minutes.

Chop chicken

Slice rested chicken into bite-sized strips or cubes and set aside to cool slightly before adding to salad so it doesn't wilt the greens.

Combine 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 1/4 cup packed cilantro, 2 tbsp lime juice, 1 tsp honey, 1/4 tsp ground cumin, 1/2 seeded jalapeño (optional), 1/2 tsp salt and 1/4 tsp black pepper in a blender or food processor. Blend until smooth. If dressing is too thick, add up to 1 tbsp water to reach desired consistency. Taste and adjust seasoning or lime/honey balance as needed. Chill until ready to use.

Prepare greens and vegetables

Roughly chop romaine lettuce into bite-sized pieces to yield about 6 cups. Thinly slice red cabbage and red onion if not already prepared. Halve cherry tomatoes. Dice avocado just before assembly to prevent browning.

Combine salad components

In a large bowl combine chopped romaine, red cabbage, halved cherry tomatoes, roasted corn, black beans (rinsed and drained), sliced red onion and chopped cilantro. Toss gently to mix.

Add chicken and cheese

Top the mixed salad with the chopped warm (or room-temperature) Southwest chicken and sprinkle shredded monterey jack or cheddar cheese over the top.

Dress and finish

Drizzle the cilantro-lime dressing over the salad to taste (start with about 3–4 tbsp). Gently fold in diced avocado so it doesn't get mashed. Sprinkle tortilla strips or crushed tortilla chips over the salad for crunch. Taste and add additional salt, pepper or lime juice if needed. Serve immediately.