Smokey Southwest Chicken Salad Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (about 1/2 inch) so they cook evenly.

In a small bowl combine smoked paprika, cajun seasoning, garlic powder, ground cumin, salt and black pepper. Rub olive oil over both sides of the chicken, then evenly coat with the spice mixture, pressing slightly so the rub adheres.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the chicken. Cook undisturbed 4-6 minutes until a deep golden crust forms, then flip and cook 4-6 minutes more until internal temperature reaches 74°C (165°F). Reduce heat if the spices begin to burn.

Remove chicken to a cutting board and let rest 5 minutes. Squeeze half a lime over the chicken, then slice into 1/2-inch strips.

In a blender or food processor add packed cilantro, Greek yogurt, mayonnaise, lime juice, olive oil, honey, cumin, minced garlic, salt, and black pepper. Blend until smooth. If too thick, add 1 tablespoon water and blend again to reach a pourable consistency.

Taste and adjust seasoning — more lime for brightness, more honey for sweetness, or a pinch more salt. Chill in refrigerator while assembling salad.

In a large bowl combine mixed salad greens and thinly sliced cabbage. Toss gently to mix.

Evenly distribute corn and black beans over the greens. Add crumbled feta in small clusters so every serving gets some.

Arrange sliced avocado and sliced smokey cajun chicken over the top.

Spoon pico de gallo and pickled red onions in small amounts across the salad for pops of freshness and acidity.

Drizzle the cilantro lime dressing over the salad just before serving, or serve dressing on the side. Garnish with extra cilantro leaves and a lime wedge.

Serve immediately so avocado stays fresh and chicken remains warm. Toss gently at the table if desired.

For a smokier finish, sprinkle additional smoked paprika over the chicken or char the corn briefly in a hot skillet before adding. For more heat, add a pinch of cayenne to the dressing or pico de gallo.