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Southwest Salad Recipe

Name: Rusty Buckle Saloons SOUTHWEST SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 0.25 tsp pinch cayenne pepper; 0.75 tsp salt; 0.5 tsp black pepper; 1 each lime (for juice); 6 cups mixed salad greens (romaine + baby greens); 0.5 cups black beans (canned, rinsed and drained); 0.5 cups fresh corn (grilled or roasted, kernels); 1 cups cherry tomatoes (halved); 0.25 cups red onion (thinly sliced); 1 each avocado (sliced); 2 tbs fresh cilantro (chopped); 0.5 cups tortilla strips or crushed tortilla chips; 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 2 tbs fresh lime juice (about 1 lime); 0.5 tsp lime zest; 1 tbs hot sauce (your choice, e.g., Sriracha or chipotle hot sauce); 1 tsp chipotle in adobo (finely chopped, optional for smoky heat); 0.5 tsp honey; 1 tsp garlic (minced); 0.5 cups shredded sharp cheddar cheese; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs water (to thin, if needed)

Inspired by Rusty Buckle Saloon

Time35m

Serves3

(DIABLO CHICKEN with house hot shredded cheddar lime dressing)

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Ingredients

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Diablo Chicken

1 lb boneless skinless chicken breasts

2 tbs olive oil

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1/4 tsp pinch cayenne pepper

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 each lime (for juice)

Salad Base

6 cups mixed salad greens (romaine + baby greens)

1/2 cups black beans (canned, rinsed and drained)

1/2 cups fresh corn (grilled or roasted, kernels)

1 cups cherry tomatoes (halved)

1/4 cups red onion (thinly sliced)

1 each avocado (sliced)

2 tbs fresh cilantro (chopped)

1/2 cups tortilla strips or crushed tortilla chips

House Hot Shredded Cheddar Lime Dressing (Shredded Cheddar + spicy lime dressing)

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

2 tbs fresh lime juice (about 1 lime)

1/2 tsp lime zest

1 tbs hot sauce (your choice, e.g., Sriracha or chipotle hot sauce)

1 tsp chipotle in adobo (finely chopped, optional for smoky heat)

1/2 tsp Honey

1 tsp Garlic (minced)

1/2 cups shredded sharp cheddar cheese

1/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water (to thin, if needed)

Garnish & Finish

2 each Lime wedges

1 tbs extra chopped cilantro

1/4 cups extra shredded cheddar

Method

Diablo Chicken

Prep and marinate

Pat chicken breasts dry. In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper. Rub mixture evenly over chicken. Squeeze juice of 1 lime over chicken and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook

Preheat a skillet or grill over medium-high heat and lightly oil the surface. Cook chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Remove from heat and let rest 5 minutes, then slice thinly against the grain into strips.

Salad Base

Assemble greens: place mixed salad greens in a large bowl or divide onto plates. Scatter rinsed black beans, corn kernels, halved cherry tomatoes, sliced red onion, sliced avocado, and chopped cilantro over the greens. Add tortilla strips or crushed chips on top for crunch.

House Hot Shredded Cheddar Lime Dressing (Shredded Cheddar + spicy lime dressing)

Make dressing: In a bowl, whisk together mayonnaise and Greek yogurt until smooth. Add lime juice, lime zest, hot sauce, chopped chipotle (if using), honey, and minced garlic; whisk to combine. Stir in shredded cheddar. If dressing is too thick, whisk in water 1 tablespoon at a time until desired pourable consistency is reached. Season with salt and black pepper to taste.

Adjust heat and tang: taste the dressing and add more hot sauce for heat or more lime juice for brightness. Refrigerate briefly if you prefer it chilled.

Assembly & Finish

Dress and top: Drizzle about half of the dressing over the assembled salad and gently toss to coat (reserve remaining dressing to serve on the side). Arrange sliced Diablo chicken on top of the salad.

Garnish: Sprinkle extra shredded cheddar and chopped cilantro over the salad. Serve with lime wedges on the side for squeezing.

Serve: Portion the salad into 2-3 servings and pass extra dressing at the table.