Chili's Southwest Chicken Salad

Name: Chili's Southwest Chicken Salad (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1.5 lbs Organic, free-range chicken breasts; 2 tbsp Extra virgin olive oil; 1 tbsp Lime juice-freshly squeezed; 1 tsp Chipotle powder; 1/2 tsp Smoked paprika-Spanish; 1/4 tsp Sea salt-flaked; 1/8 tsp Black pepper-freshly ground; 2 ears Corn-fresh, husked; 1/4 cup Extra virgin olive oil; 2 tbsp Lime juice-freshly squeezed; 1 tbsp Apple cider vinegar; 1 tsp Honey; 1/4 tsp Cumin-ground; Pinch Cayenne pepper; 1/4 tsp Sea salt-flaked; 1 cup Heirloom black beans-rinsed and drained; 1/2 cup Cherry tomatoes-halved; 1 Avocado-ripe, diced; 1/4 cup Pepitas-toasted and salted; 1/4 cup Cotija cheese-crumbled; 1/4 cup Artisanal tortilla strips; 8 cups Organic Romaine lettuce-chopped

⏱1h 15m

👥4

🔥850 cal

Medium

🍽️Southwestern

A refined Southwest Chicken Salad featuring sustainably sourced chicken, a vibrant charred corn vinaigrette, and artisanal tortilla strips. This version emphasizes fresh, high-quality ingredients and balanced flavors.

1.5 lbs Organic, free-range chicken breasts

2 tbsp Extra virgin olive oil

1 tbsp Lime juice-freshly squeezed

1 tsp Chipotle powder

1/2 tsp Smoked paprika-Spanish

See all 22 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥850 cal

Medium

🍽️Southwestern

#salad #chicken #southwest #gourmet #lunch #dinner

Instructions

Prepare the Chicken: In a bowl, combine all Chicken ingredients. Marinate for at least 1 hour.
Grill the Chicken: Grill chicken over medium-high heat until cooked through (internal temperature of 165°F/74°C). Let rest and slice.
Make the Vinaigrette: Char the corn on a grill or in a dry skillet until slightly blackened. Cut kernels from the cob. Combine all Vinaigrette ingredients in a blender and blend until smooth.
Assemble the Salad: In a large bowl, combine Romaine lettuce, black beans, and cherry tomatoes.
Add the sliced chicken and toss with the Charred Corn Vinaigrette.
Divide the salad among plates. Top with diced avocado, Cotija cheese, pepitas, and artisanal tortilla strips.
Serve immediately.

Ingredients

1.5 lbs 680 g Organic, free-range chicken breasts
2 tbsp 30 mL Extra virgin olive oil
1 tbsp 15 mL Lime juice-freshly squeezed
1 tsp 5 mL Chipotle powder
1/2 tsp 2.5 mL Smoked paprika-Spanish
1/4 tsp 1.25 mL Sea salt-flaked
1/8 tsp 0.625 mL Black pepper-freshly ground
2 ears 230 g Corn-fresh, husked
1/4 cup 60 mL Extra virgin olive oil
2 tbsp 30 mL Lime juice-freshly squeezed
1 tbsp 15 mL Apple cider vinegar
1 tsp 5 mL Honey
1/4 tsp 1.25 mL Cumin-ground
Pinch Pinch Cayenne pepper
1/4 tsp 1.25 mL Sea salt-flaked
1 cup 140 g Heirloom black beans-rinsed and drained
1/2 cup 75 g Cherry tomatoes-halved
1 1 Avocado-ripe, diced
1/4 cup 30 g Pepitas-toasted and salted
1/4 cup 30 g Cotija cheese-crumbled
1/4 cup 30 g Artisanal tortilla strips
8 cups 1920 mL Organic Romaine lettuce-chopped

Equipment

Grill or frying pan
Blender
Mixing bowls
Cutting board
Knife

Instructions

Prepare the Chicken: In a bowl, combine all Chicken ingredients. Marinate for at least 1 hour.
Grill the Chicken: Grill chicken over medium-high heat until cooked through (internal temperature of 165°F/74°C). Let rest and slice.
Make the Vinaigrette: Char the corn on a grill or in a dry skillet until slightly blackened. Cut kernels from the cob. Combine all Vinaigrette ingredients in a blender and blend until smooth.
Assemble the Salad: In a large bowl, combine Romaine lettuce, black beans, and cherry tomatoes.
Add the sliced chicken and toss with the Charred Corn Vinaigrette.
Divide the salad among plates. Top with diced avocado, Cotija cheese, pepitas, and artisanal tortilla strips.
Serve immediately.

Nutrition per serving

Calories 850

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0 reviews

Chili's Southwest Chicken Salad

Chili's Southwest Chicken Salad

Ratings & Reviews

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