Trim any excess fat from the chicken and dice into small 1/4–1/2-inch pieces so they mimic empanada filling texture. Finely dice the onion and red bell pepper, mince the garlic, chop olives (if using), and measure out seasonings.

Cook the aromatics

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and red bell pepper and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the chicken

Add the diced chicken to the skillet and spread into an even layer. Let cook undisturbed 2 minutes to brown, then stir and continue cooking 3–4 minutes until mostly cooked through and no longer pink.

Add flavorings and finish

Stir in the tomato paste, ground cumin, smoked paprika, dried oregano, black pepper, and kosher salt. Add the chopped olives and raisins if using. Pour 1/4 cup chicken broth (or water) to deglaze the pan, scraping up browned bits. Reduce heat to medium-low and simmer 2–3 minutes until mixture is slightly thickened and the chicken is fully cooked. Remove from heat and stir in 1 tbs lime juice. Taste and adjust salt, pepper, or lime as needed. Keep warm.

Dressing (Citrus-Herb Vinaigrette)

Whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp Dijon mustard, 2 tbs minced cilantro, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust acidity or sweetness. Refrigerate briefly if making ahead; whisk again before serving.

Salad Assembly

Toss salad base with dressing

Place the 6 cups mixed salad greens in a large bowl. Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and chopped cilantro. Drizzle about half the dressing over the salad (reserve remaining dressing for serving) and toss gently to combine.

Top with pollo empanada filling and garnishes

Divide the dressed salad among 4 plates or bowls. Spoon a generous portion of the warm pollo empanada filling over each salad (about 1/4 of the cooked filling per serving). Sprinkle crumbled queso fresco over the top and add crispy plantain chips or tortilla strips if using. Serve with extra lime wedges and the remaining dressing on the side.

If desired, serve warm filling on the salad immediately so the contrast of warm savory chicken and cool crisp greens is maintained. Leftover filling can be refrigerated for up to 3 days and reheated before serving.