Southwest Chicken Salad (Print Version)
# Ingredients:
→ Chicken
01 -
450g (around 2 pieces) of boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
2 tsp ground cumin
04 -
2 tsp chili powder
→ Salad
05 -
1 cup roma tomatoes, finely diced
06 -
1 avocado, chopped into chunks
07 -
⅓ cup cilantro, roughly chopped
08 -
Tortilla strips
09 -
6 cups romaine lettuce, chopped
10 -
1 cup corn from a can, drained thoroughly
→ Santa Fe Dressing
11 -
½ cup mayo
12 -
½ tsp onion powder
13 -
¼ tsp cumin powder
14 -
1 tsp chili powder
15 -
1 tbsp lime juice
16 -
Salt and black pepper, adjust to taste
17 -
1 tbsp water (or a bit more if you need a thinner dressing)
# Instructions:
01 -
Cut each breast in half horizontally so you have 4 thin pieces.
02 -
Mix together cumin and chili powder in a small dish. Shake this mixture over both sides of each piece of chicken.
03 -
Warm up some olive oil in a big pan on medium-high heat. Place the chicken in, cover it, and cook for 5-6 minutes per side until the center hits 74°C (165°F). Let it sit for 10 minutes, then slice into thin strips.
04 -
Combine lime juice, mayo, water, cumin, chili powder, onion powder, salt, and pepper in a bowl or jar. Add a splash more water if you want it thinner.
05 -
In a large bowl, toss together romaine lettuce, tomatoes, cilantro, corn, and avocado. Pour over the dressing and mix everything well.
06 -
Sprinkle tortilla strips on top. For extra kick, squeeze some lime juice and grind some black pepper over before serving.
# Notes:
01 -
Packed with vibrant flavors, this Santa Fe Bowl is topped with a rich, creamy sauce.