Southwestern Salad Recipe

Season chicken

Pat 2 boneless skinless chicken breasts dry (to yield about 2 cups cooked and sliced). Rub with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp ground cumin.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice or shred.

Cook corn

If using fresh corn: after removing kernels from two ears, you can briefly char them in the same skillet over medium-high heat 3-4 minutes until lightly golden and slightly blistered to deepen flavor. If using frozen, thaw and pat dry; toss quickly in the hot skillet 1-2 minutes to warm.

In a small bowl or jar, combine 1/4 cup fresh lime juice, 2 tbsp honey, 1 tbsp apple cider vinegar, 1/4 cup extra-virgin olive oil, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp finely minced jalapeño (optional), 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously or shake in a lidded jar until emulsified. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more salt if needed.

In a large bowl, place 6 cups mixed salad greens. Add 1 cup warm or room-temperature corn kernels, 1 cup rinsed and drained black beans, 1 cup cooked shredded/sliced chicken, 1 cup diced avocado, 1 cup halved cherry tomatoes (optional), 1/4 cup thinly sliced red onion (optional) and 3 oz grated pepper-jack cheese.

Pour about half of the honey-lime vinaigrette over the salad (about 3-4 tbsp) and toss gently to coat, taking care not to mash the avocado. Add more dressing to taste (total dressing yield is about 3/4 cup).

Just before serving, add 1 cup tortilla strips and 2 tbsp chopped fresh cilantro; toss lightly to combine so the strips remain somewhat crisp.

Taste and season with additional salt, pepper or a squeeze of lime if desired. Serve with lime wedges.