Southwest Chicken Salad

Carolyn Haas

By
@Linky1

This was adapted from a wonderful salad that Panera Bread serves.


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
25 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1 lb
chicken breast
1/2 tsp
ancho chili powder
1/2 tsp
cumin
1/2 tsp
salt
6 Tbsp
olive oil
3 Tbsp
lime juice
2 Tbsp
cilantro, chopped
1 clove
garlic, minced
10 oz
romaine lettuce
1 c
grape tomatoes, cut in half
1/4 c
red onion, finely chopped
1
jalapeƱo, seeded and minced (optional)
1 c
black beans, drained and rinsed
4 oz
pepper jack or mexican blend cheese, shredded or cubed
1
avocado, sliced

Step-By-Step

1Season chicken with chili powder, cumin and 1/4 tsp. salt.

2Heat 1 Tbs. oil in skillet, add chicken and cook until browned - 4-5 minutes/side. Reduce heat and cook until no longer pink in center. Set aside.

3In large bowl, whisk lime juice into remaining olive oil until thickened. Add cilantro, garlic and rest of salt.

4Add lettuce, tomatoes, onion, pepper and beans to bowl and toss until coated with dressing. Plate.
Slice chicken and arrange on top of lettuce mixture along with cheese and avocado.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Southwestern