Spicy Southwest Salad Recipe

marinate chicken

Pound or slice chicken breasts to even thickness (about 1/2 inch) if needed. In a bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, 3/4 tsp salt and 1/4 tsp black pepper. Add chicken and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for 30 minutes to 2 hours.

grill or pan-sear chicken

Preheat a grill or heavy skillet over medium-high heat and lightly oil the grates or pan. Remove chicken from marinade, letting excess drip off. Grill or sear chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips.

If using fresh corn, char the kernels in a dry skillet or on the grill over high heat until lightly blistered, about 6–8 minutes, stirring occasionally. If using frozen, heat in a skillet with 1 tsp oil until warmed and slightly browned, about 4–5 minutes. In the same skillet, add the poblano strips and red pepper strips with 1 tsp oil and sauté over medium-high heat 3–4 minutes until softened and slightly blistered. Remove from heat and set aside to cool slightly.

Drain and rinse 1 cup canned black beans. In a small saucepan or skillet, warm the beans over low heat with a pinch of salt for 2–3 minutes, just to heat through. Halve the grape tomatoes. Combine mixed greens, shredded red cabbage, shredded carrots and tomatoes in a large bowl and toss gently to combine.

Preheat a small skillet over medium heat. Add 1/4 cup pepitas and toast, stirring frequently, 2–3 minutes until fragrant and lightly browned. Sprinkle with 1 tsp brown sugar, 1/4 tsp chili powder, 1/2 tsp lime zest, and 1/8 tsp salt; toss in the skillet for 10–20 seconds to combine and melt the sugar slightly. Remove from heat and cool.

Place the tossed greens mixture on a large platter or divide among 4 plates (serves 4). Evenly distribute warmed black beans, roasted corn, sautéed poblano and red pepper strips, and sliced spicy chicken over the greens.

Sprinkle shredded Monterey Jack and cheddar over each salad. Add halved grape tomatoes if not already mixed in. Scatter tortilla strips and the chili-lime pepitas on top for crunch.

Serve immediately with lime wedges and your choice of dressing (approximately 2 tbs dressing per serving). If desired, drizzle cilantro-lime vinaigrette or serve ranch on the side.