Southwest Chicken Salad Recipe

Prep and marinate chicken

Pat chicken dry. In a bowl combine 2 tbs olive oil, Cajun seasoning, smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Rub mixture evenly over both sides of the chicken breasts. Let rest at room temperature for 10–15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat 1 tbs olive oil in a skillet over medium-high heat. When hot, add chicken and sear 4–5 minutes per side until a deep glaze forms and internal temperature reaches 74°C (165°F). Reduce heat if the exterior is browning too quickly. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly against the grain into strips.

Prepare lettuce and vegetables

While chicken rests, chop romaine into bite-size pieces and place in a large salad bowl. If using frozen corn, quickly sauté 1 cup with 1/2 tbs oil over medium heat 3–4 minutes until lightly charred and set aside to cool slightly. Add halved cherry tomatoes, sliced red pepper, thinly sliced red onion, drained black beans and sliced dates to the bowl.

Add avocado

Halve and pit the avocado, slice thinly and tuck the slices into the salad bowl or arrange on top just before serving to prevent browning. Squeeze a little lime over avocado if not serving immediately.

Make dressing

In a small bowl whisk together mayonnaise, buttermilk, sour cream, lime juice, minced chipotle (or chipotle powder), cilantro, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or thickness: add more buttermilk for a thinner dressing or more mayo/sour cream to thicken.

Assemble crunch and cheese

Sprinkle shredded cheese and crunchy tortilla strips over the top of the salad when assembling so they retain some texture. If you want extra crunch for multiple servings, add half the strips before dressing and reserve the rest to top each plated portion.

Toss the romaine and mixed vegetables lightly with about 3–4 tbs of the southwest ranch (or serve dressing on the side). Arrange sliced Cajun glazed chicken over the salad. Top with avocado slices, remaining dressing, shredded cheese and crunchy strips. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes: If preparing ahead, keep dressing, crunchy strips and avocado separate until serving to maintain freshness and crunch.