Southwestern Salad Recipe
Mixed greens, blackened chicken, crispy tortillas, cucumber, tomato & cheddar cheese served with Cajun ranch and salsa on the side
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Ingredients
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Salad Base
Blackened Chicken
Crispy Tortillas
Dressing and Salsa
Method
Prepare the Blackened Chicken
- 1
Season the Chicken
Rub the chicken breasts with olive oil and then coat with Cajun seasoning evenly. Ensure all sides are well covered.
- 2
Cook the Chicken
Preheat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side or until fully cooked and blackened. Remove from heat and let rest before slicing.
Prepare the Crispy Tortillas
- 3
Fry the Tortillas
Heat oil in a frying pan over medium heat. Cut tortillas into strips or triangles. Fry them in the hot oil until golden and crispy, approximately 2-3 minutes. Remove and drain on paper towels.
Assemble the Salad
- 4
Chop the Vegetables
Dice the cucumber and tomato into bite-sized pieces.
- 5
Combine Ingredients
In a large mixing bowl, add the mixed greens, diced cucumber, diced tomato, and shredded cheddar cheese. Toss gently to combine.
- 6
Slice the Chicken
After the chicken has rested, slice it into strips. Add the sliced chicken on top of the salad.
- 7
Add Crispy Tortillas
Sprinkle the crispy tortilla strips on top of the salad for extra crunch.
Serve
- 8
Dress the Salad
Serve the salad with Cajun ranch dressing and salsa on the side for drizzling.
