Chili's Southwest Chicken Salad

Name: Chili's Southwest Chicken Salad (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 2 tbsp Olive oil; 1 tbsp Lime juice; 1 tsp Chili powder; 1 tsp Smoked paprika; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1/2 cup Mayonnaise; 1/4 cup Greek yogurt-plain; 1-2 tbsp Chipotle peppers in adobo sauce-minced; 2 tbsp Lime juice; 1 tbsp Honey; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1 cup Black beans-rinsed and drained; 1 cup Corn-roasted; 1 cup Diced tomatoes; 1 Avocado-diced; 1/4 cup Pepitas-toasted; 1/2 cup Shredded Monterey Jack cheese; 1/4 cup Sliced green onions; 8 cups Romaine lettuce-chopped

⏱55 min

👥4

🔥720 cal

Medium

🍽️Tex-Mex

An enhanced version of the classic Southwest Chicken Salad, featuring the addition of creamy avocado, toasted pepitas, and a slightly more complex chipotle-lime dressing.

1.5 lbs Chicken breasts-boneless, skinless

2 tbsp Olive oil

1 tbsp Lime juice

1 tsp Chili powder

1 tsp Smoked paprika

See all 24 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥720 cal

Medium

🍽️Tex-Mex

An enhanced version of the classic Southwest Chicken Salad, featuring the addition of creamy avocado, toasted pepitas, and a slightly more complex chipotle-lime dressing.

#salad #chicken #southwest #avocado #lunch #dinner

Instructions

Prepare the Chicken: In a bowl, combine all Chicken ingredients. Marinate for at least 30 minutes.
Grill or pan-fry the chicken until cooked through (internal temperature of 165°F/74°C). Let cool and slice or dice.
Roast the Corn: Toss corn with a little olive oil and roast at 400°F (200°C) for 15-20 minutes, or until slightly charred.
Toast the Pepitas: Toast pepitas in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned.
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, roasted corn, and tomatoes.
Add the sliced chicken and toss with enough Dressing to coat.
Divide the salad among plates. Top with diced avocado, Monterey Jack cheese, green onions, and toasted pepitas.
Serve immediately.

Ingredients

1.5 lbs 680 g Chicken breasts-boneless, skinless
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Lime juice
1 tsp 5 mL Chili powder
1 tsp 5 mL Smoked paprika
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
1/2 cup 120 mL Mayonnaise
1/4 cup 60 mL Greek yogurt-plain
1-2 tbsp 15-30 mL Chipotle peppers in adobo sauce-minced
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Honey
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-roasted
1 cup 120 g Diced tomatoes
1 1 Avocado-diced
1/4 cup 30 g Pepitas-toasted
1/2 cup 60 g Shredded Monterey Jack cheese
1/4 cup 30 g Sliced green onions
8 cups 1920 mL Romaine lettuce-chopped

Equipment

Grill or frying pan
Baking sheet
Dry skillet
Mixing bowls
Cutting board
Knife

Instructions

Prepare the Chicken: In a bowl, combine all Chicken ingredients. Marinate for at least 30 minutes.
Grill or pan-fry the chicken until cooked through (internal temperature of 165°F/74°C). Let cool and slice or dice.
Roast the Corn: Toss corn with a little olive oil and roast at 400°F (200°C) for 15-20 minutes, or until slightly charred.
Toast the Pepitas: Toast pepitas in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned.
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, roasted corn, and tomatoes.
Add the sliced chicken and toss with enough Dressing to coat.
Divide the salad among plates. Top with diced avocado, Monterey Jack cheese, green onions, and toasted pepitas.
Serve immediately.

Nutrition per serving

Calories 720

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0 reviews

Chili's Southwest Chicken Salad

Chili's Southwest Chicken Salad

Ratings & Reviews

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