The Ultimate Southwest Chicken Salad Recipe | Simple & Delicious!

chicken breast

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Grilled tofu is a lower-calorie, plant-based option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: crushed corn chips

Crushed corn chips can provide a similar crunch at a lower cost.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a cost-effective alternative when buying in bulk.

In a medium size bowl, mix 2 Tbsp of olive oil, lime juice, honey, chipotle chili powder, lime zest, chopped cilantro, sea salt, garlic powder, and ground cumin until well combined, reserving ½ cup of the marinade for basting.

Place chicken in a container and pour the marinade (minus the reserved ½ cup) over the chicken, cover, and refrigerate for 1 hour.

Add remaining 2 Tbsp of olive oil to a hot ovenproof skillet over medium-high heat.

Add chicken to the skillet and cook until golden brown on the first side, baste chicken with marinade, then flip and cook the other side until golden brown, basting again with remaining marinade.

Place the skillet in a preheated 375° oven and bake for 25-30 minutes until the chicken reaches an internal temp of 165°.

Remove chicken from the oven and set aside.

In a large bowl, add the chopped romaine lettuce and top with black beans, corn, sliced avocado, shredded cheese, diced tomatoes, diced cucumber, diced red onions, diced sweet peppers, and tortilla strips.

Slice the cooked chicken and add it to the salad.

Add dressing to the salad as a whole or per serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens