Southwest Chicken Salad *new* Recipe

Prep chicken

Pat the 2 chicken breasts dry. If very thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking.

In a small bowl, combine 1.5 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper.

Rub the chicken with 1 tbs olive oil, then evenly coat both sides with the spice mix. Let sit 10 minutes at room temperature (or refrigerate up to 2 hours).

Heat a large skillet over medium-high heat. When hot, add a teaspoon of oil (or use nonstick). Add chicken and sear 4–5 minutes without moving until a deep golden crust forms.

Flip and reduce heat to medium. Continue cooking 4–6 minutes more until internal temperature reaches 74°C (165°F) or juices run clear. If glaze is desired, add 1 tbs lime juice and up to 1 tsp water to the remaining spice mixture (or reserve a little oil) and brush over chicken in final minute; let glaze caramelize slightly.

Transfer chicken to a cutting board and rest 5 minutes before slicing into 1/4-inch strips.

In a medium bowl combine 2 tbs Greek yogurt, 1 tsp mayonnaise, 1 tbs lime juice, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp salt, 1/8 tsp black pepper and 1 tbs chopped cilantro (if using). Whisk until smooth.

Add 3/4 cup corn kernels and 6 pitted thinly sliced dates to the dressing. Toss to coat and refrigerate until assembly (at least 10 minutes) to let flavors meld.

In a large bowl, place 6 cups chopped romaine lettuce as the base.

Top the romaine with the slaw mixture (corn & dates), 3/4 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup very thinly sliced red onion, 1/2 cup rinsed and drained black beans, and 1 diced avocado.

Add the sliced Cajun-glazed chicken on top of the salad evenly.

Sprinkle 1/4 cup shredded cheddar or Mexican blend cheese over the salad.

Add 1/2 cup crunchy tortilla strips just before serving to maintain crunch. (For gluten-sensitive guests, omit the strips or use a certified gluten-free alternative.)

In a small bowl whisk together 1/2 cup ranch dressing, 1 tsp minced chipotle in adobo (or 1/2 tsp chipotle powder), 1 tsp fresh lime juice, 1/2 tsp honey and 1/8 tsp salt until smooth and well combined. Taste and adjust heat or sweetness as desired.

Drizzle the southwest ranch over the assembled salad or serve on the side. Garnish with lime wedges and additional cilantro if desired.

Serve immediately so avocado and tortilla strips remain fresh and crisp.