Southwest Chicken Salad Recipe

Make marinade

In a shallow bowl or resealable bag combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Whisk or shake until combined.

Marinate chicken

Pound or trim the chicken breasts to even thickness (about 3/4 inch). Add the chicken to the marinade, coating fully. Refrigerate for at least 15 minutes and up to 2 hours (longer will increase flavor).

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbs olive oil (omit if using a nonstick pan). When hot, add chicken and cook 5-7 minutes per side until internal temperature reaches 165°F (74°C) and an instant-read thermometer inserted into the thickest part registers that temp. Remove from heat and let rest 5 minutes.

Slice chicken

Slice chicken thinly or dice into bite-sized pieces. Reserve juices in pan and use a tablespoon to drizzle over sliced chicken for extra moisture if desired.

In a small bowl whisk together 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 2 tbs fresh lime juice, 1 tsp honey, 1 tsp minced chipotle in adobo (or 1/2 tsp chipotle powder), 1/2 tsp ground cumin, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. If the dressing is too thick, add up to 2 tbs water, 1 tbs at a time, until desired pourable consistency is reached. Taste and adjust salt, lime or chipotle level to preference.

Prepare produce and beans

While chicken rests, lay out 6 cups mixed greens in a large shallow bowl or divide among plates. Sprinkle 1 cup rinsed black beans, 1 cup corn, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro and 1/2 cup shredded cheddar evenly over the greens.

Add avocado and chicken

Top the salad with diced avocado and the sliced cooked chicken. Scatter 1 cup tortilla strips or crushed tortilla chips over the top for crunch.

Dress and toss

Drizzle the prepared chipotle-lime dressing over the salads (start with about half the dressing and add more to taste). Gently toss to coat, or serve dressing on the side if preferred.

Garnish and serve

Garnish with extra chopped cilantro and lime wedges. Serve immediately with optional hot sauce on the side.