30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Southwest Chicken Salad
A premium rendition of the classic salad, utilizing high-quality ingredients and advanced techniques like sous vide chicken and a house-made chipotle adobo dressing.
Total Time
90
Yield
4
Calories
800 cal
Difficulty
Hard
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Sous vide machine, Vacuum sealer, Blender, Large bowl, Cutting board, Knife •
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Instructions
Sous vide Chicken: Season chicken breasts with olive oil, chipotle powder, smoked paprika, salt, and pepper. Vacuum seal and cook at 145°F (63°C) for 1.5-2 hours. Chill and dice or slice.
Prepare Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and let sit for at least 30 minutes to allow flavors to meld.
Prepare Dressing: In a blender, combine all Dressing ingredients and blend until smooth and emulsified.
In a large bowl, combine Filling ingredients (black beans, sweet corn, queso fresco, and pepitas).
Add cooked chicken and Pico de Gallo to the Filling mixture and toss to combine.
Divide Butter lettuce among plates or bowls. Top with the chicken and filling mixture.
Drizzle with Dressing and sprinkle with blue corn tortilla chips. Serve immediately.
