Southwestern American
Southwest Chicken Salad
Chile-lime chicken, romaine, black beans, charred corn, tomato, avocado, and pepitas make a substantial salad with a creamy cilantro-lime dressing.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Ingredients
- 1 1/4 pounds (565 g) boneless skinless chicken breasts
- 1 tablespoon neutral oil
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon kosher salt
- 2 romaine hearts, chopped
- 1 can (15 ounces/425 g) black beans, rinsed
- 1 1/2 cups (225 g) corn kernels, thawed if frozen and patted very dry
- 1 teaspoon (5 ml) neutral oil, for corn
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/3 cup toasted pepitas
- 1/2 cup (120 g) plain Greek yogurt
- 1/2 cup cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 small garlic clove
- 2 tablespoons water
- 1/4 teaspoon fine salt, plus more to taste
Directions
Method
- Butterfly the chicken breasts completely into four cutlets. Pound between parchment to an even 1/2-inch (1.25-cm) thickness. Rub with 1 tablespoon oil, cumin, ancho chile powder, and kosher salt.
- Heat a large skillet over high. Add 1 teaspoon oil and the dried corn; sear 5 to 7 minutes, stirring occasionally, until charred. Transfer to the salad bowl and cool.
- Reduce heat to medium-high and cook the chicken 4 to 6 minutes per side, until the thickest point reaches 165°F (74°C). Rest 5 minutes, then slice.
- Blend yogurt, cilantro, lime, olive oil, garlic, water, and 1/4 teaspoon fine salt until smooth. Taste and adjust salt.
- Arrange romaine, drained beans, cooled corn, tomatoes, avocado, and pepitas. Add chicken and dress just before serving.
