Southwest Chicken Salad with Avocado Lime Dressing
User Reviews
4.6
15 reviews
Excellent
Southwest Chicken Salad with Avocado Lime Dressing
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Grilled marinated chicken, crispy baked tortilla strips, fire roasted corn, tomatoes, black beans and spiced pepitas all on top of crunchy romaine lettuce.
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Ingredients
Baked Tortilla Strips
- 4 corn tortillas, cut into approximately 1/2 inch wide strips
- cooking spray
- Kosher salt to taste
Pepitas
- 3 tablespoons Pepitas
- 1/8 teaspoon olive oil
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon kosher salt
Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
Salad
- 6 cups chopped romaine lettuce
- 1/2 cup Thinly sliced radishes
- 1/2 cup halved cherry tomatoes
- 1/2 cup frozen corn
- 1/2 cup black beans rinsed and drained
- Crumbled queso fresco and chopped cilantro
Dressing
- 1/3 cup plain greek yogurt
- 1/2 cup Diced avocado
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- 1/4 teaspoon ground cumin
- Kosher salt and fresh ground black pepper to taste
Instructions
Baked Tortilla Strips
- Preheat oven to 350° F. Line a baking sheet with foil and spray with cooking spray.
- Lay the corn tortilla strips on the foil and spray the tops with cooking spray. Sprinkle with kosher salt, toss to coat and then spread them into a single layer. Bake for 10-15 minutes or until golden and crisp.
Pepitas
- Heat a small non-stick skillet over medium heat. Add the oil, pepitas, and spices to the skillet. Stir to coat them.
- Cook the pepitas, stirring occasionally, until they start to turn lightly brown and become fragrant. Remove from the heat and cool.
Chicken
- Combine the chicken and the remaining ingredients together in a resealable freezer bag. Press the air out of the bag, seal, and massage the marinade into the chicken. Refrigerate for an hour or overnight.
- Preheat your grill or grill pan to medium-high heat. Oil the grates then place the marinated chicken on them. Grill the chicken approximately 5-7 minutes per side or until the thickest part reaches 165° F.
- Remove from the grill and let it rest for 5 minutes before slicing.
Dressing
- Add all of the ingredients to a blender and blend until smooth. If the dressing is too thick add more water as needed to loosen it to your desired consistency, it should be a thicker/creamier type dressing.
Salad
- In a large serving bowl or platter add the chopped romaine. Top with the radishes, tomatoes, black beans, corn, chicken, pepitas, queso fresco and tortilla strips.
- Drizzle on the desired amount of dressing onto the salad or serve it on the side.
Notes
- If you don't plan to eat the entire salad in one day I recommend serving the pepitas, tortilla strips and dressing on the side so they stay crisp and the salad doesn't become soggy.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
32g
(11%)
Protein
47g
(94%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Cholesterol
99mg
(33%)
Sodium
218mg
(9%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 47g | 94% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 99mg | 33% |
| Sodium | 218mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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