Description

This Southwestern Salad has incredible, bold flavor and it’s so easy to make! Perfectly seasoned chicken, pico, beans, corn, peppers, and creamy avocado all combine with zesty lime and a smoky and spicy chipotle crema.

Ingredients

Units Scale

Southwestern Chicken

1 lb boneless, skinless chicken breasts
1 Tbsp homemade southwestern seasoning or your favorite taco/fajita seasoning
2 tsp avocado or olive oil

Spicy Chipotle Crema

3/4 cup sour cream
2 tsp chipotle peppers in adobo sauce (half pepper, half sauce)
1 1/2 tsp fresh lime juice
1/2 tsp sea salt

Salad

1 Romaine lettuce heart, or about 7 oz, chopped
1/2 15 oz can black beans, drained and rinsed
1/2 15 oz can sweet corn, drained
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
1 cup homemade easy pico de gallo or 10 oz store bought
1/2 cup shredded cheddar cheese
1 avocado, sliced
Handful of tortilla strips
Slices of lime, garnish

Cook Mode Prevent your screen from going dark

Instructions

To prepare the chicken: season chicken breasts with your choice of taco/fajita seasoning (this is a good one). Heat a large skillet to medium/high heat and drizzle a teaspoon of avocado oil (or olive oil). Working in batches so that you don’t overcrowd the pan, cook the chicken breasts for about 5-6 min per side, or until cooked through to 165°F internally. Cooking times may vary depending on the thickness of chicken breast. Let chicken rest for at least 5 minutes before cutting.
To prepare the crema: combine sour cream, chipotle peppers in sauce, lime juice, and salt in a blender. Blend well until smooth.
To assemble: Combine chopped romaine, black beans, corn, bell pepper and cilantro in a large salad bowl. Top salad with chopped chicken, pico de gallo, cheddar, sliced avocado, and tortilla strips. Drizzle with crema to taste. Squeeze the lime wedges for more zest. Enjoy!

Notes

Ensure the chicken breasts are an even thickness before cooking. You may place them between two pieces of plastic wrap and pound them with a meat tenderizer.

Use more chipotle peppers in adobo sauce for a spicier salad. A little goes a long way.

If using homemade pico, make sure to drain the juices before adding.

Leave out the chicken for a vegetarian option, or use rotisserie chicken for a quicker option.

You may store leftovers for up to 2 days. Be sure to slice avocado, drizzle with crema, and sprinkle with tortilla strips right before enjoying.

Prep Time: 20 minutes
Cook Time: 17 minutes
Category: Salad, Main
Method: Stove-top
Cuisine: Mexican, American