Southwest Chicken Recipe

Prepare and season chicken

Pat the chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, ground cumin and smoked paprika. Rub the olive oil over both sides of the chicken, then evenly season both sides with the spice mix.

Cook chicken

Heat a large skillet over medium-high heat. When hot, add 1 tsp oil (or use the oiled chicken directly) and place the breasts in the pan. Cook 4-6 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Prepare salad base

While the chicken rests, arrange mixed salad greens on a large platter or divide among 4 plates (about 1.5 cups per serving). Scatter the sweet corn and black beans evenly across the greens.

Add pico, avocado and chips

Spoon the pico de gallo over the salad (about 3 tbsp per serving). Halve and pit the avocado, slice or cube it and distribute across the salads. Crush the tortilla chips lightly by hand or in a bag and sprinkle crumbled chips over the top to add crunch.

Finish and serve

Top each salad with sliced warm chicken. Drizzle the chipotle ranch dressing over the salads (or serve on the side). Serve immediately so the tortilla chips stay crisp.

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt) and buttermilk until smooth.

Add the finely chopped chipotle in adobo, lime juice, minced garlic, chopped cilantro and honey. Whisk to combine, then season with salt and black pepper to taste.

If the dressing is too thick, thin with additional buttermilk 1 tsp at a time until desired consistency is reached. Chill at least 10 minutes to let flavors meld; stirring again before serving.