Southwest Salad Special Recipe

Prepare greens and vegetables

Wash and spin-dry the romaine and baby spinach. Chop romaine into bite-sized pieces. Halve cherry tomatoes. Thinly slice red onion into half-moons. Place lettuce, spinach, tomatoes and onion in a large bowl and refrigerate until assembly.

Cook eggs

Place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then simmer for 10 minutes for firm yolks. Transfer to an ice bath for 5 minutes, then peel and quarter. Set aside.

Crisp bacon

Cook bacon in a skillet over medium heat until crisp (about 8 minutes), or bake at 400°F/200°C on a foil-lined tray for 12–15 minutes. Drain on paper towels and chop into 1/2-inch pieces.

Prepare beans and corn

If using frozen corn, sauté 0.75 cup corn kernels in 1 tsp neutral oil over medium-high heat until lightly charred, about 4–5 minutes. Drain and rinse the black beans and chickpeas, then gently toss with a squeeze of lime juice and a pinch of salt.

Pound and season cutlets

If the chicken cutlets are thick, place between plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

In one shallow dish combine flour. In a second dish beat 1 egg. In a third dish mix panko, smoked paprika, 1 tsp cumin, garlic powder, and remaining salt and pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip in beaten egg, then press into the panko mixture to coat evenly.

Pan-fry the cutlets

Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Fry cutlets 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack and rest 5 minutes, then slice into 1/2-inch strips.

Make the chipotle-lime dressing

Whisk together Greek yogurt, mayonnaise, 2 tbs lime juice, honey, minced chipotle, 0.25 tsp cumin, 0.25 tsp salt, and 0.25 tsp black pepper until smooth. Taste and adjust seasoning or lime/honey to balance heat and acidity. Refrigerate until ready to use.

Prepare avocado and cilantro

Peel and dice the avocado. Roughly chop cilantro. Keep avocado tossed in a little lime juice to prevent browning.

In the large bowl with the greens, arrange the black beans, chickpeas, charred corn, cherry tomatoes, red onion, chopped bacon, quartered eggs, avocado, and sliced chicken cutlet on top of the greens in sections or tossed, depending on presentation preference.

Drizzle 3–4 tablespoons of the chipotle-lime dressing over the salad (or serve dressing on the side). Garnish with chopped cilantro and an additional lime wedge. Serve immediately.