30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Southwest Chicken Salad
A refined version of the classic salad, featuring a homemade pico de gallo and a slightly more complex dressing. Uses higher quality ingredients without being overly complicated.
Total Time
60
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Grill or oven, Large bowl, Whisk, Cutting board, Knife •
Shop these items →
Instructions
Season Chicken with chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Grill or bake until cooked through (internal temperature of 165°F/74°C). Let cool and dice or slice.
Prepare Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and let sit for at least 15 minutes to allow flavors to meld.
Prepare Dressing: In a bowl, combine all Dressing ingredients and whisk until smooth.
In a large bowl, combine Filling ingredients (black beans, roasted corn, and Monterey Jack cheese).
Add cooked chicken and Pico de Gallo 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 tortilla strips. Serve immediately.
