Southwest Chicken Salad Recipe
Greens with baked breaded chicken, corn, black beans, tortilla strips, tomatoes, Cheddar Jack cheese, and chipotle ranch.
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Ingredients
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Salad Base
Baked Breaded Chicken
Chipotle Ranch Dressing
Optional Garnishes
Method
Salad Base
Place 6 cups mixed salad greens in a large salad bowl or divide between two serving plates.
Scatter 1 cup halved cherry tomatoes evenly over the greens.
Add 3 quarter-cups (3/4 cup total) thawed corn and 1 cup rinsed, drained black beans across the salad.
Sprinkle 3 quarter-cups (3/4 cup) shredded Cheddar-Jack cheese evenly over the top.
Just before serving, add 1 cup tortilla strips to preserve crispness.
Baked Breaded Chicken
Prepare chicken
Preheat oven to 425°F (220°C). If breasts are large, slice each horizontally to make 4 thinner cutlets about 1/2-inch thick for quick, even cooking.
Place 3 tablespoons buttermilk in a shallow dish and season with 1/4 tsp salt and a pinch of pepper. Add chicken, turn to coat, and let sit 10 minutes (or up to 30 minutes in refrigerator).
Make breading
In a separate shallow bowl combine 3/4 cup panko breadcrumbs, 2 tablespoons finely crushed tortilla chips or cornmeal (if using), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon salt. Place 1 tablespoon all-purpose flour in a third shallow dish.
Remove chicken from buttermilk, shake off excess, lightly dredge in the flour, dip back in buttermilk quickly, then press into the panko mixture to coat both sides, pressing firmly so crumbs adhere.
Line a baking sheet with parchment and spray with cooking oil. Place breaded cutlets on the sheet. Lightly spray tops with cooking oil spray or brush with 1 tablespoon olive oil.
Bake on middle rack for 12–16 minutes, flipping once halfway, until the breading is golden and an instant-read thermometer inserted into thickest part reads 165°F (74°C). For larger pieces, bake 18–22 minutes. Remove from oven and let rest 5 minutes, then slice into 1/2-inch strips.
Chipotle Ranch Dressing
In a small bowl whisk together 1/4 cup mayonnaise and 1/4 cup sour cream (or Greek yogurt) until smooth.
Add 2 tablespoons buttermilk to reach desired pourable consistency.
Stir in 1 teaspoon adobo sauce and 1/2 teaspoon finely chopped chipotle pepper (if using) for more heat, 1 tablespoon lime juice, 1 tablespoon finely chopped cilantro, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust salt, lime, or adobo for desired smoky heat.
Refrigerate for at least 10 minutes to let flavors meld. If too thick, thin with additional teaspoon increments of buttermilk.
Assembly & Serve
Arrange the prepared salad base (greens, tomatoes, corn, black beans, cheese) on serving plates or in a large bowl.
Top each salad with sliced baked breaded chicken strips, dividing evenly (about 2 chicken cutlets total per 4 servings or both breasts here for 2–3 hearty servings).
Drizzle 2–3 tablespoons chipotle ranch over each salad or serve on the side for guests to add to taste.
Finish with tortilla strips for crunch and optional cilantro leaves and a lime wedge. Serve immediately so tortilla strips remain crisp.