Southwest Chicken Salad Recipe
Curry Roasted Cauliflower/Cream Romaine/Arugula/Grilled Chicken Thigh/Cheese/Swiss Cheese/Grilled Sourdough/Avocado/Tomato/Onion/Black Beans/Corn/Fried Cucumber Available Upon Request/Tortilla Strips/Cheddar/Green Sauce/Ranch Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Protein
Cheese
Toppings
Dressing
Seasoning/Spices
Method
Preparing the Chicken
- 1
Marinating and Grilling the Chicken
In a bowl, combine the chicken thighs with olive oil, curry powder, salt, and black pepper. Let marinate for at least 30 minutes. Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes on each side until cooked through. Remove from the grill and let rest before slicing.
Roasting the Cauliflower
- 2
Roast the Cauliflower (Optional)
If desired, cut cauliflower into florets, toss with olive oil, curry powder, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown.
Preparing the Salad
- 3
Assembling the Salad
In a large bowl, combine chopped romaine lettuce, arugula, black beans, corn, diced tomato, and diced red onion. If using, add the roasted cauliflower.
- 4
Adding Chicken and Toppings
Slice the grilled chicken thighs and add them to the salad. Top with avocado slices, Swiss cheese, Cheddar cheese, and tortilla strips.
- 5
Adding Dressings
Drizzle the green sauce and ranch dressing over the salad. Toss gently to combine all ingredients.