Southwest Chicken Chopped Salad
15 minutes and a skillet is all you need for this simple Southwest Chopped Chicken Salad! You'll love the zesty chipotle ranch to top it off.
Servings: 2
Ingredients
For the Salad:
- 2 Chicken breast
- 2 tsp Paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp avocado oil or olive oil
- 1 large heart of romaine lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1/2 cup black beans (can) (drained and rinsed)
- 1/2 cup frozen corn (defrosted)
- 1/2 chopped orange bell pepper
- 1/4 cup chopped red onion
- 1 small avocado (diced)
- 1/2 cup pepitas
For the Chipotle Ranch:
- 1/2 cup Mayonnaise
- 1/3 cup buttermilk or full fat coconut milk
- 1 tsp dried parsley
- 1/2 tsp dried chives
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 Chipotle pepper in adobo sauce
- 1 tbsp fresh lime juice
Instructions
- Heat a large skillet to medium high heat. In a small bowl, mix together the paprika, cumin, garlic powder, and sea salt. You can also use 1-2 tbsp store bought taco seasoning! Rub the seasoning on both sides of the chicken.
- Cook the chicken for 4-5 minutes per side until browned, and cooked all the way (but still juicy). Do not overcook! Remove from heat and set aside to cool.
- Meanwhile, chop the romaine lettuce finely. Chop any remaining vegetables that aren't already prepped.
- In a large bowl, toss together romaine lettuce, cilantro tomatoes, red onion, corn, black beans, bell pepper, and avocado.
- Make the dressing by combining all ingredients in a food processor or blender. Blend until smooth. You can also use a store bought ranch, and blend with the chipotle pepper and lime juice for a shortcut.
- Pour the 3/4 cup dressing on top of the dressing (you may have extra dressing). Using tongs, toss the salad until everything is combined well. Now sprinkle in the pepitas and sliced chicken.
- Serve with additional cilantro (optional), and season with salt and pepper as needed. You can also add tortilla chips!