How to Create Perfect Spicy Southwest Chicken Salad

Perfect Spice Blend

Creating a balanced southwest seasoning that enhances the chicken without overwhelming it.

Chipotle Dressing Balance

Achieving the ideal balance of smoky heat, tanginess, and creaminess in the signature dressing.

Ingredient Layering

Arranging components for visual appeal and ensuring flavors are distributed throughout the salad.

Texture Contrast

Incorporating crunchy, creamy, and chewy elements for a satisfying eating experience.

Baking Tips

For a time-saving option, use rotisserie chicken seasoned with southwest spices instead of cooking chicken breasts.

The southwest seasoning can be made in larger batches and stored for future use.

For a vegetarian version, substitute the chicken with grilled portobello mushrooms or extra black beans and avocado.

To make ahead, prepare all components separately and assemble just before serving to keep everything fresh and crisp.

For less heat, remove seeds from the chipotle peppers before adding to the dressing.

Fire-roasted corn adds an extra smoky flavor that complements the southwestern theme perfectly.

Spicy Southwest Chicken Salad

Name: Spicy Southwest Chicken Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: For the chicken:; 1.5 pounds boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (adjust for spice level); 1 teaspoon salt; 1/2 teaspoon black pepper; For the salad:; 8 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen and thawed, or fire-roasted); 1 red bell pepper, diced; 1/2 red onion, thinly sliced; 1 avocado, diced; 1/3 cup fresh cilantro, chopped; 1/4 cup pepitas (pumpkin seeds), toasted; 1/3 cup cotija or feta cheese, crumbled; For the chipotle-lime dressing:; 1/2 cup plain Greek yogurt; 3 tablespoons olive oil; 2 tablespoons lime juice (about 1 large lime); 1 tablespoon honey; 1-2 chipotle peppers in adobo sauce (adjust for spice level); 1 garlic clove, minced; 1/4 teaspoon ground cumin

Spicy Southwest Chicken Salad brings together tender seasoned chicken, crisp vegetables, and bold Tex-Mex flavors in a vibrant, satisfying dish. This colorful salad features a zesty chipotle-lime dressing, black beans, corn, and avocado for a perfect balance of protein, fiber, and healthy fats with a spicy southwestern kick.

Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the chicken:

1.5 pounds boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon salt

1/2 teaspoon black pepper

For the salad:

8 cups romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen and thawed, or fire-roasted)

1 red bell pepper, diced

1/2 red onion, thinly sliced

1 avocado, diced

1/3 cup fresh cilantro, chopped

1/4 cup pepitas (pumpkin seeds), toasted

1/3 cup cotija or feta cheese, crumbled

For the chipotle-lime dressing:

1/2 cup plain Greek yogurt

3 tablespoons olive oil

2 tablespoons lime juice (about 1 large lime)

1 tablespoon honey

1-2 chipotle peppers in adobo sauce (adjust for spice level)

1 garlic clove, minced

1/4 teaspoon ground cumin

Salt and pepper to taste

Optional garnishes:

Tortilla strips or crushed tortilla chips

Lime wedges

Sliced jalapeños

Instructions

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the southwest seasoning.

Rub chicken breasts with olive oil, then sprinkle generously with the southwest seasoning mixture, coating all sides.

Heat a grill, grill pan, or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

While chicken cooks, prepare the dressing. In a blender or food processor, combine Greek yogurt, olive oil, lime juice, honey, chipotle peppers, garlic, cumin, salt, and pepper. Blend until smooth. Adjust seasoning and spice level to taste.

If using raw corn kernels, heat a small skillet over medium-high heat and cook corn for 3-5 minutes until slightly charred. Set aside to cool.

In a large salad bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, diced bell pepper, and red onion.

Slice the cooked chicken into strips and arrange over the salad.

Add diced avocado, chopped cilantro, toasted pepitas, and crumbled cheese on top.

Drizzle with chipotle-lime dressing and toss gently to combine, or serve with dressing on the side.

If desired, garnish with tortilla strips, lime wedges, and sliced jalapeños.

Spicy Southwest Chicken Salad

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Spicy Southwest Chicken Salad

Spicy Southwest Chicken Salad

Ingredients

Instructions