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Southwest Chicken Salad

southwest chicken salad in a white bowl topped with avocado
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This southwest chicken salad is so good. I just love it. The crispy tortilla strips, the grilled corn, the perfectly seasoned chicken, and don’t forget the vibrant cilantro lime dressing. It’s so good!

  • Author: Becky Schmieg
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Diet: Gluten Free

Ingredients

Units Scale

southwest chicken

  • 1 lb chicken breast
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • pinch of cayenne pepper

salad

  • 8 corn tortillas, cut in half, then cut into strips
  • 1/4 cup coconut oil
  • lime zest
  • salt and pepper
  • 1-2 avocados, cut into slices
  • 2 ears fresh corn OR 1 cup thawed frozen corn
  • 1 1/2 - 2 cups cherry tomatoes
  • 1 can black beans, drained and rinsed
  • 1/2 small red onion, thinly sliced
  • cheddar cheese, grated
  • mixed greens or chopped romaine lettuce

dressing

  • 2/3 cup avocado oil
  • 1/4 cup fresh lime juice
  • 3 tbsp red wine vinegar
  • 2 tbsp agave nectar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup cilantro, measure 1/2 cup then chop

Instructions

  1. The night before cooking, salt sprinkle chicken with 3/4 tsp salt evenly. Store in the fridge until ready to cook.
  2. Heat a cast-iron skillet over medium heat. Add 1/4 cup coconut oil then add the tortilla strips in an even layer. Just let them cook a minute without stirring, then stir continue cooking and stirring until they begin to brown. As more of the strips are getting browned, you’ll want to stir more often to keep from burning. Once all are browned/crisped sprinkle with a little salt, pepper and add zest from 1 lime. This might take up to 20 minutes.
  3. Note: during the downtime while the tortilla strips cook, you can prep all the veggies and dressing.
  4. To make the dressing, simply combine all the ingredients in a jar with a secure lid and shake vigorously to combine, you’ll want to shake again just before serving.
  5. To cook the chicken and corn on the grill, heat to 450F.
  6. Rub chicken with oil, then combine spices in a small dish. Mix the spices then rub evenly over the top of the chicken.
  7. Rub corn with avocado oil as well and place chicken and corn on the grill.
  8. Cook chicken on first side for 5-7 minutes, until browned on the one side and beginning to turn opaque on the other. Flip and cook until an internal temperature of 165F is reached using a meat thermometer.
  9. Cook the corn until brown on all sides.
  10. Transfer corn and chicken to a clean plate and let rest while you do any remaining preparations for the salad.
  11. Once corn is cooled, stand up one ear vertically and use a knife to remove corn kernels.
  12. Cut chicken into thin slices.
  13. Assemble the salads with greens, black beans, corn, cheese, red onions, tomatoes, chicken, avocado slices, crispy tortillas and plenty of cilantro lime vinaigrette. Enjoy!

Notes

Substitutions – you can skip making the tortilla strips yourself and swap in crushed tortilla chips. Use frozen thawed corn instead of fresh grilled and you can even use shredded rotisserie chicken instead of cooking the chicken yourself.

Stovetop/oven – you can cook the chicken in a skillet on the stove over medium heat until an internal temp of 165F is reached, following the same guidelines as for grilling: cook on initial side until browned and turning slightly opaque on the top, flip and continuing cooking until safe temp is reached. Or you can bake in the oven. You won’t the crispy sear that comes with the grill or skillet but still will get some tasty chicken and enjoy more hands-off cooking. Ideal temp for baking chicken is 375F. 

Find it online: https://www.figjar.com/southwest-chicken-salad/