Southwest Chicken Salad Recipe
Mixed greens, grilled chicken, roasted corn, black beans, red onions, tortilla strips, heirloom tomatoes, ancho chili vinaigrette
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Ingredients
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Salad Base
Ancho Chili Vinaigrette
Method
Salad Preparation
- 1
Grill the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill them for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Remove from the grill and let them rest for 5 minutes before slicing.
- 2
Prepare the Vegetables
While the chicken is grilling, wash and dry the mixed greens. Chop the heirloom tomatoes into bite-sized pieces, and thinly slice the red onion.
- 3
Combine Salad Ingredients
In a large bowl, combine the mixed greens, chopped heirloom tomatoes, red onion, roasted corn, and black beans. Toss gently to mix.
- 4
Add Chicken and Tortilla Strips
Slice the grilled chicken into strips and add it to the salad. Top with tortilla strips for crunch.
Vinaigrette Preparation
- 5
Make the Ancho Chili Vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, ancho chili powder, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
- 6
Dress the Salad
Drizzle the ancho chili vinaigrette over the salad and toss gently to coat all the ingredients evenly.
