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Southwestern Chicken Salad with Cilantro Chipotle Dressing

Southwest Salad with Cilantro Chipotle Dressing

This recipe combines a rub-coated chicken, colorful toppings and a tangy, spicy dressing to create a restaurant worthy salad. The amount of spice can be toned down by using less chipotle (I have created a fairly mild dressing) or spiced up by increasing the amount of chipotle. Don't throw away the remainder of your can of chipotles, they can be frozen and used the next time you make this salad! Make the dressing ahead of time, and this is a super quick weeknight dinner!
Course Salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 servings
Author Lane from With Two Spoons

Ingredients

  • CILANTRO CHIPOTLE DRESSING:
  • 2 garlic cloves
  • 1/3 cup cilantro
  • 1/4 cup scallions chopped
  • 2 teaspoons lime juice
  • 1 chipotle pepper + 1 teaspoon of chipotle sauce
  • 1 cup greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon dill weed
  • CHICKEN:
  • 1 Tablespoon brown sugar
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 chicken breasts
  • 1 Tablespoon canola oil
  • SALAD:
  • 1 package salad mix
  • 1 pint cherry tomatoes halved
  • 1 cup shredded Mexican cheese
  • 2 avocados sliced
  • 1 can black beans drained and rinsed
  • 2 cups corn
  • 2 cups croutons
  • Sliced chicken from above
  • Cilantro Chipotle Dressing from above

Instructions

  1. TO MAKE THE CILANTRO CHIPOTLE DRESSING:
  2. Place garlic, cilantro, scallions, lime juice, chipotle and chipotle sauce in food processor or blender, and blend until smooth.
  3. Add greek yogurt, mayonnaise, buttermilk, cumin, salt, and dill weed, process until smooth.
  4. Transfer to a glass jar or container and refrigerate until ready to use.
  5. TO MAKE THE CHICKEN:
  6. Mix brown sugar, cumin, garlic powder, kosher salt, and cayenne pepper in a gallon sized ziplock bag.
  7. Add chicken breasts and coat with rub.
  8. Allow to sit for 5-10 minutes.
  9. Heat skillet over medium-high heat and add canola oil.
  10. When canola oil is hot, add rub-coated chicken breasts and cook for 5 minutes on each side or until cooked through.
  11. Keep heat on the lower side as the sugar in the rub will burn if too hot. (Don't worry if it blackens, that is OK)
  12. Remove chicken and allow to sit for 5 minutes
  13. Slice chicken.
  14. TO MAKE THE SALAD:
  15. In a large shallow bowl, spread out the salad mix
  16. Arrange the toppings (chicken, tomatoes, black beans, corn, avocados, croutons) like pieces of pie around the bowl.
  17. Serve with dressing.