Southwest Recipe
A seasoned grilled chicken breast over mixed greens with a Tex-mex medley of black beans, corn, red onion, tomato, and cheddar cheese; crisp tortilla strips topped and drizzled with chipotle ranch
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Ingredients
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Salad base
Tex-Mex medley
Grilled chicken
Tortilla strips
Chipotle ranch
Optional garnish
Method
Grilled chicken
- 1
Prep and season
Pat chicken breasts dry. In a small bowl combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts. Let rest 10 minutes at room temperature (or refrigerate up to 2 hours).
- 2
Grill
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill the chicken 5–7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly across the grain. Squeeze a little lime juice over the sliced chicken.
Tortilla strips
- 3
Stack tortillas and cut into thin 1/4-inch strips. In a skillet over medium heat add 2 tablespoons oil and heat until shimmering (or heat oil to 350°F / 175°C if frying). Add tortilla strips in batches, stirring and shaking until crisp and lightly browned, about 2–4 minutes. Transfer to a paper towel-lined plate and sprinkle with 1/4 tsp kosher salt. Alternatively bake at 375°F (190°C) on a sheet for 8–10 minutes, turning once, until crisp.
Chipotle ranch
- 4
In a bowl combine mayonnaise, sour cream (or Greek yogurt), minced chipotle in adobo, lime juice, dried dill, dried parsley, garlic powder, kosher salt, and black pepper. Whisk until smooth. Add buttermilk 1 tablespoon at a time until the dressing reaches a pourable drizzling consistency. Taste and adjust salt, lime, or chipotle level as desired. Chill until ready to serve.
Tex-Mex medley & salad assembly
- 5
If using canned beans and corn, drain and rinse the black beans and drain the corn. In a bowl toss together black beans, corn, halved cherry tomatoes, and thinly sliced red onion. If desired, season lightly with a pinch of salt and a squeeze of lime.
- 6
Divide mixed salad greens among 2 large plates or 4 smaller bowls (about 3 cups per serving plate). Spoon the Tex-Mex medley evenly over the greens. Sprinkle shredded cheddar cheese over each salad.
- 7
Top each salad with sliced grilled chicken (half the chicken per plate if making 2 servings). Scatter crispy tortilla strips over the top.
- 8
Drizzle chipotle ranch over the salads (about 2 tablespoons per serving) and garnish with chopped cilantro and lime wedges. Serve immediately.