Southwest Salad Recipe
Make the Southwest Salad Recipe: zesty lime-honey dressing, crisp tortilla strips, and warm chicken for a bright, crunchy meal.
Ingredients
- 4 small (6-inch / 15 cm) corn tortillas, cut into 1/4-inch (0.5 cm) wide strips (about 120 g total)
- 1 tablespoon (15 ml) extra-virgin olive oil, for tortilla strips
- 1/4 teaspoon (1 g) kosher salt, for tortilla strips
- 1/4 teaspoon (0.5 g) chili powder, for tortilla strips
- 1/3 cup (80 ml) freshly squeezed lime juice (from about 3 6 medium limes)
- 1/4 cup (60 ml) extra-virgin olive oil, for dressing
- 2 tablespoons (30 ml) mayonnaise or plain Greek yogurt, at room temperature
- 1 tablespoon (15 ml) honey
- 1 teaspoon (4 g) kosher salt, for dressing and seasoning chicken, divided, plus more to taste
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (1 g) chili powder
- 1/4 teaspoon (0.5 g) smoked paprika
- 1 small garlic clove, minced (about 1 teaspoon / 3 g)
- 2 tablespoons (8 g) fresh cilantro leaves, finely chopped, for dressing
- 1 small jalapeo pepper, seeded and finely minced (about 1 tablespoon / 8 g, optional)
- 1 pound (450 g) boneless, skinless chicken breasts, patted dry
- 1 tablespoon (15 ml) olive oil, for cooking chicken
- 1/4 teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 6 cups (about 300 g) chopped romaine lettuce, washed and thoroughly dried
- 1 cup (165 g) canned black beans, drained and rinsed
- 1 cup (165 g) canned corn kernels, drained (or thawed frozen corn)
- 1 cup (150 g) cherry or grape tomatoes, halved
- 1 medium red bell pepper, seeded and diced (about 1 cup / 150 g)
- 1/2 medium red onion, thinly sliced (about 1/2 cup / 60 g)
- 1 large ripe avocado, diced (about 1 cup / 150 g)
- 1/2 cup (60 g) shredded sharp cheddar cheese or pepper jack cheese
- 1/4 cup (10 g) fresh cilantro leaves, roughly chopped, for salad
- Lime wedges, for serving (optional)
- 1/4 cup (60 g) chunky salsa or hot sauce, for serving (optional)
Instructions
Step 1: Crisp the tortilla strips
Preheat the oven and toss the 1/4-inch tortilla strips with a tablespoon of extra-virgin olive oil, a pinch of kosher salt and a dusting of chili powder until each strip looks glossy and evenly coated. Spread them in a single layer on a parchment-lined rectangular baking sheet so they can brown and crisp without crowding; bake until the edges are lightly golden and the strips are crisp, then cool completely on the sheet so they snap into brittle, glassy shards. These finished, cooled tortilla sticks will be the crunchy counterpoint to the salad.
Step 2: Whisk the lime-honey dressing until silky and emulsified
In the same matte dove‑grey mixing bowl, whisk together fresh lime juice, olive oil, mayonnaise (or yogurt), honey, most of the kosher salt, cumin, chili powder, smoked paprika, minced garlic, finely chopped cilantro and minced jalapeño (if using). Whisk vigorously until the dressing is smooth, slightly thickened and homogenous with a satin sheen — no streaks of oil — and taste, brightening with extra lime or honey as needed. Reserve about a quarter-cup of this vinaigrette to pour over the chicken later.
Step 3: Marinate the chicken briefly in the dressing
Lay the patted-dry chicken breasts into the dove‑grey bowl and turn them so each piece is evenly coated with the reserved 1/4 cup of dressing; the chicken should appear glossy and lightly speckled with herbs and paprika. Cover and let the flavors penetrate at room temperature for the minimum recommended time or chill briefly, allowing the lime and spices to start tenderizing the meat. Keep the remaining dressing in a small glass jar for later use on the salad.
Step 4: Sear, rest, and slice the chicken into juicy strips
After cooking the marinated breasts until the exterior is a deep golden-brown and the juices run clear, transfer them to a cutting board to rest under a loose tent so the internal juices redistribute. Slice across the grain into even 1/2-inch strips that reveal moist interiors and a caramelized crust; the slices should glisten where the residual dressing and meat juices cling to the fibers.
Step 5: Prepare and assemble the salad components
While the chicken cooks and rests, build the salad base: toss thoroughly dried, chopped romaine with drained and patted black beans and corn, halved cherry tomatoes, diced red bell pepper, thin red onion slices, shredded sharp cheddar and roughly chopped cilantro in a large serving bowl. Keep the diced avocado separate until the salad is dressed to avoid browning.
Step 6: Dress, fold in avocado, and taste for balance
Give the reserved dressing a quick whisk to re-emulsify, then drizzle about half over the salad and gently toss from the bottom up until leaves and vegetables are glossy but not soggy. Add the diced avocado with a few gentle turns so pieces remain intact. Taste a lettuce-and-bean bite and finish with extra kosher salt, freshly ground black pepper, or a squeeze of lime to taste.
Step 7: Plate the Southwest salad and finish with warm chicken and crunch
Divide the dressed salad among wide shallow serving bowls, fan the warm sliced chicken across the top of each portion, then crown each bowl with a generous handful of the cooled, crispy tortilla strips and a scattering of extra cilantro leaves. Add a lime wedge and a small spoonful of chunky salsa or a few dashes of hot sauce if desired — serve immediately while the chicken is warm and the strips remain crisp.
Notes
- Add avocado just before serving to prevent browning.
- Reserve a quarter-cup of dressing to marinate the chicken for extra flavor.
- Cool tortilla strips completely on the sheet so they stay crisp.
- Store components separately to maintain best texture when reheating.
- Taste and adjust salt and lime before serving for balanced flavor.