Copycat Chili's Southwest Chicken Salad

Name: Copycat Chili's Southwest Chicken Salad (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Mayonnaise; 2 tbsp Sour cream; 1 tbsp Lime juice; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; Pinch Cayenne pepper; 1 cup Black beans-rinsed and drained; 1 cup Corn-frozen or canned, drained; 1/2 cup Red onion-diced; 1/2 cup Bell pepper-diced (mixed colors); 1/4 cup Cilantro-chopped; 1 cup Shredded cheddar cheese; 6 Tortilla chips-crushed; 8 cups Romaine lettuce-chopped

⏱45 min

👥4

🔥650 cal

Easy

🍽️Tex-Mex

🥗Gluten-Free

A classic Chili's Southwest Chicken Salad made accessible for the home cook. This version focuses on readily available ingredients and straightforward preparation.

1.5 lbs Boneless skinless chicken breasts

1 tbsp Chili powder

1 tsp Cumin

1/2 tsp Garlic powder

1/4 tsp Salt

See all 21 ingredients ↓

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⏱45 min

👥4

🔥650 cal

Easy

🍽️Tex-Mex

🥗Gluten-Free

A classic Chili's Southwest Chicken Salad made accessible for the home cook. This version focuses on readily available ingredients and straightforward preparation.

#Chicken #Salad #Southwest #Lunch #Dinner

Instructions

Season Chicken with chili powder, cumin, garlic powder, salt, and pepper. Grill or bake until cooked through (internal temperature of 165°F/74°C). Let cool and dice or slice.
Prepare Dressing: In a bowl, combine all Dressing ingredients and whisk until smooth.
In a large bowl, combine Filling ingredients (black beans, corn, red onion, bell pepper, cilantro, and cheddar cheese).
Add cooked chicken to the Filling mixture and toss to combine.
Divide Romaine lettuce among plates or bowls. Top with the chicken and filling mixture.
Drizzle with Dressing and sprinkle with crushed tortilla chips. Serve immediately.

Ingredients

Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
Dressing
1/2 cup 120 mL Mayonnaise
2 tbsp 30 mL Sour cream
1 tbsp 15 mL Lime juice
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
Pinch 1 mL Cayenne pepper
Filling
1 cup 140 g Black beans-rinsed and drained
1 cup 140 g Corn-frozen or canned, drained
1/2 cup 70 g Red onion-diced
1/2 cup 70 g Bell pepper-diced (mixed colors)
1/4 cup 30 g Cilantro-chopped
1 cup 115 g Shredded cheddar cheese
6 6 Tortilla chips-crushed
Salad
8 cups 1900 mL Romaine lettuce-chopped

Equipment

Grill or oven
Large bowl
Whisk
Cutting board
Knife

Instructions

Season Chicken with chili powder, cumin, garlic powder, salt, and pepper. Grill or bake until cooked through (internal temperature of 165°F/74°C). Let cool and dice or slice.
Prepare Dressing: In a bowl, combine all Dressing ingredients and whisk until smooth.
In a large bowl, combine Filling ingredients (black beans, corn, red onion, bell pepper, cilantro, and cheddar cheese).
Add cooked chicken to the Filling mixture and toss to combine.
Divide Romaine lettuce among plates or bowls. Top with the chicken and filling mixture.
Drizzle with Dressing and sprinkle with crushed tortilla chips. Serve immediately.

Nutrition per serving

Calories 650