Chili's Southwest Chicken Salad

Name: Chili's Southwest Chicken Salad (Standard)
Total time: 45 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 1 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1 cup Mayonnaise; 1/2 cup Sour cream; 1-2 tbsp Chipotle peppers in adobo sauce-minced; 1 tbsp Lime juice; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1 cup Black beans-rinsed and drained; 1 cup Corn-frozen or fresh; 1 cup Diced tomatoes; 1/2 cup Shredded cheddar cheese; 1/4 cup Sliced green onions; 6 Tortilla strips; 8 cups Romaine lettuce-chopped

⏱45 min

👥4

🔥650 cal

Easy

🍽️Tex-Mex

A classic Chili's-style Southwest Chicken Salad, made accessible for home cooking. Features grilled chicken, black beans, corn, tomatoes, cheese, and a creamy chipotle ranch dressing.

1.5 lbs Chicken breasts-boneless, skinless

1 tbsp Olive oil

1 tsp Chili powder

1/2 tsp Cumin

1/4 tsp Garlic powder

See all 20 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥650 cal

Easy

🍽️Tex-Mex

A classic Chili's-style Southwest Chicken Salad, made accessible for home cooking. Features grilled chicken, black beans, corn, tomatoes, cheese, and a creamy chipotle ranch dressing.

#salad #chicken #southwest #lunch #dinner

Instructions

Prepare the Chicken: In a bowl, combine all Chicken ingredients. Marinate for at least 15 minutes.
Grill or pan-fry the chicken until cooked through (internal temperature of 165°F/74°C). Let cool and slice or dice.
Make the Dressing: Combine all Dressing ingredients in a bowl and mix well. Adjust chipotle peppers to taste.
Assemble the Salad: In a large bowl, combine Romaine lettuce, black beans, corn, and tomatoes.
Add the sliced chicken and toss with enough Dressing to coat.
Divide the salad among plates. Top with shredded cheddar cheese, green onions, and tortilla strips.
Serve immediately.

Ingredients

1.5 lbs 680 g Chicken breasts-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black pepper
1 cup 240 mL Mayonnaise
1/2 cup 120 mL Sour cream
1-2 tbsp 15-30 mL Chipotle peppers in adobo sauce-minced
1 tbsp 15 mL Lime juice
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1 cup 140 g Black beans-rinsed and drained
1 cup 150 g Corn-frozen or fresh
1 cup 120 g Diced tomatoes
1/2 cup 60 g Shredded cheddar cheese
1/4 cup 30 g Sliced green onions
6 6 Tortilla strips
8 cups 1920 mL Romaine lettuce-chopped

Equipment

Grill or frying pan
Mixing bowls
Cutting board
Knife

Instructions

Prepare the Chicken: In a bowl, combine all Chicken ingredients. Marinate for at least 15 minutes.
Grill or pan-fry the chicken until cooked through (internal temperature of 165°F/74°C). Let cool and slice or dice.
Make the Dressing: Combine all Dressing ingredients in a bowl and mix well. Adjust chipotle peppers to taste.
Assemble the Salad: In a large bowl, combine Romaine lettuce, black beans, corn, and tomatoes.
Add the sliced chicken and toss with enough Dressing to coat.
Divide the salad among plates. Top with shredded cheddar cheese, green onions, and tortilla strips.
Serve immediately.

Nutrition per serving

Calories 650

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0 reviews

Chili's Southwest Chicken Salad

Chili's Southwest Chicken Salad

Ratings & Reviews

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