The Chef

Restaurants

Meals

Drinks

Restaurants›Skoob's Village Grille›Southwest Chicken Salad Recipe

Southwest Chicken Salad Recipe

Inspired by Skoob's Village Grille

Time35m

Serves4

Fresh romaine lettuce topped with grilled chicken, tomato, red onion, black beans, corn, jalapeño, house blend cheese, avocado, tortilla strips, and southwest 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 & Vegetables

6 cups Romaine lettuce

1 cup Cherry tomatoes (halved) or diced tomatoes

1/4 cup Red onion (thinly sliced)

2 tbsp Fresh cilantro (roughly chopped, optional)

1 piece Jalapeño (seeded and finely chopped)

1 piece Avocado (ripe, sliced)

Proteins & Beans

2 pieces Boneless skinless chicken breasts

1 cup Canned black beans (rinsed and drained)

1 cup Frozen or fresh corn kernels (charred if possible)

Cheese & Crunch

3/4 cup House blend cheese (cheddar/Monterey Jack mix), shredded

1 cup Tortilla strips or crisped corn tortillas

Southwest Chicken Marinade / Seasoning

2 tbsp Olive oil (for marinade and grilling)

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Chili powder

3/4 tsp Kosher salt

1/2 tsp black pepper

Southwest Dressing

1/4 cup Mayonnaise

1/4 cup Sour cream or Greek yogurt

2 tbsp Lime juice (fresh)

1 tsp Chipotle in adobo (finely chopped) or chipotle powder

1 tsp Honey or agave

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1 tbsp Water (to thin, as needed)

Garnish & Finishing

2 pieces Lime wedges

1 tbsp Extra chopped cilantro (optional)

Method

Prepare Chicken

Trim and season

Pat chicken breasts dry, butterﬂy or pound to even thickness (~1/2 inch). In a small bowl combine 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp chili powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture over both sides of the chicken. Let rest 10–15 minutes (or refrigerate up to 2 hours).

Grill or pan-sear

Preheat a grill or skillet over medium-high heat and oil the grates or pan lightly. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly across the grain into strips.

Prepare Beans & Corn

If using frozen corn, heat a skillet over medium-high with 1 tsp olive oil and cook corn 4–6 minutes until slightly charred. If using fresh, char in a skillet or on the grill. Warm black beans in a small pot or microwave until heated through. Season both with a pinch of salt and pepper to taste. Set aside to cool slightly.

Make Southwest Dressing

In a bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tbsp fresh lime juice, 1 tsp finely chopped chipotle in adobo (or 1 tsp chipotle powder), 1 tsp honey, 1/4 tsp ground cumin, 1/4 tsp smoked paprika and 1/4 tsp salt. Add 1 tbsp water if needed to reach a pourable consistency. Taste and adjust acidity, heat, or sweetness as desired.

Assemble Salad

Place 6 cups of torn or chopped romaine lettuce into a large bowl or divide among 4 plates/bowls. Evenly distribute 1 cup halved/diced tomatoes, 1/4 cup thinly sliced red onion, 1 cup warmed black beans, 1 cup charred corn, and chopped cilantro (if using) over the lettuce.

Top with sliced grilled chicken, sliced avocado, 3/4 cup shredded house blend cheese, and 1 cup tortilla strips. Sprinkle the chopped jalapeño sparingly over the top (use seeds if you want more heat).

Drizzle 3–4 tbsp southwest dressing over each salad (or serve dressing on the side). Toss gently to combine if serving family-style, or leave arranged for plated presentation.

Finish & Serve

Garnish with extra cilantro and serve with lime wedges on the side. Adjust salt and pepper to taste. Serve immediately so tortilla strips remain crunchy.