Southwest Chicken Salad with Cilantro Lime Dressing

Name: Southwest Chicken Salad with Cilantro Lime Dressing
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (4 cutlets, about ½ inch thick) (680 g) boneless, skinless chicken breast cutlets, about ½ inch (1.25 cm) thick, patted very dry; 2 tsp (5 g) chili powder; 1 tsp (2 g) ground cumin; 1 tsp (2 g) smoked paprika; 1 tsp (3 g) garlic powder; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) avocado oil or other neutral oil; 1 cup, packed (30 g) fresh cilantro, leaves and tender stems, roughly chopped; ⅓ cup (80 g) plain Greek yogurt; ⅓ cup (80 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lime juice, from about 2 limes; 1 tsp (2 g) lime zest, finely grated, zested before juicing; 1 small clove (3 g) garlic clove, peeled; ½ pepper (10 g) jalapeño, stemmed and seeded, roughly chopped; 1 tsp (7 g) honey; ¼ tsp (1½ g) kosher salt, plus more to taste; 2 tbsp (30 ml) cold water, added as needed to thin; 2 hearts (about 8 cups chopped) (340 g) romaine hearts, washed, spun dry, chopped into 1-inch (2.5 cm) pieces; 1½ cups (215 g) corn kernels, fresh (cut from 2 ears) or frozen and fully thawed, patted dry; 1 can (15 oz), about 1½ cups drained (255 g) canned black beans, drained and rinsed; 1 cup (150 g) cherry tomatoes, halved; ¼ cup (35 g) red onion, very thinly sliced; 2 medium (300 g) ripe avocados, halved, pitted, peeled and cut into ½-inch (1.25 cm) slices or cubes just before serving; 1 medium (65 g) lime, cut into 4 wedges; 1 cup (30 g) tortilla strips (optional); ¼ cup (30 g) cotija cheese, crumbled (optional)

From the MyKitchenBank Kitchen

Spice-rubbed chicken cutlets are pan-seared until deeply browned, then sliced over crisp romaine with charred corn, black beans, tomatoes and creamy avocado. A blender cilantro-lime dressing with Greek yogurt ties it all together in under an hour.

Prep: 25 min
Cook: 17 min
Wait: 5 min
Total: 47 min
Makes: 4 large main-course salads

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Ingredients

4 servings

For the chicken
1½ lb (4 cutlets, about ½ inch thick) (680 g) boneless, skinless chicken breast cutlets, about ½ inch (1.25 cm) thick, patted very dry
2 tsp (5 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (3 g) garlic powder
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) avocado oil or other neutral oil
For the dressing
1 cup, packed (30 g) fresh cilantro, leaves and tender stems, roughly chopped
⅓ cup (80 g) plain Greek yogurt
⅓ cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lime juice, from about 2 limes
1 tsp (2 g) lime zest, finely grated, zested before juicing
1 small clove (3 g) garlic clove, peeled
½ pepper (10 g) jalapeño, stemmed and seeded, roughly chopped
1 tsp (7 g) honey
¼ tsp (1.5 g) kosher salt, plus more to taste
2 tbsp (30 ml) cold water, added as needed to thin
For the salad
2 hearts (about 8 cups chopped) (340 g) romaine hearts, washed, spun dry, chopped into 1-inch (2.5 cm) pieces
1½ cups (215 g) corn kernels, fresh (cut from 2 ears) or frozen and fully thawed, patted dry
1 can (15 oz), about 1½ cups drained (255 g) canned black beans, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
¼ cup (35 g) red onion, very thinly sliced
2 medium (300 g) ripe avocados, halved, pitted, peeled and cut into ½-inch (1.25 cm) slices or cubes just before serving
1 medium (65 g) lime, cut into 4 wedges
1 cup (30 g) tortilla strips (optional)
¼ cup (30 g) cotija cheese, crumbled (optional)

Equipment (6)

12-inch (30 cm) heavy skillet (cast iron or stainless steel)
Blender or small food processor
Large salad bowl or serving platter
Instant-read thermometer
Cutting board and sharp knife
Citrus juicer and fine grater (zester)

Steps

Before you start

If your chicken breasts are thick, slice each one horizontally into cutlets about ½ inch (1.25 cm) thick, or pound them to an even thickness. Even thickness is what keeps the chicken juicy.
Pat the chicken very dry with paper towels. A dry surface browns; a wet one steams.
Thaw frozen corn and drain canned beans well. Rinse the beans under cold water and shake off the excess.
Wait to cut the avocados until just before serving so they stay green.

1
Season the chicken
- Pat the 4 chicken cutlets very dry with paper towels.
- In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, ¾ tsp kosher salt and black pepper.
- Rub the oil over both sides of each cutlet, then sprinkle the spice mix evenly over both sides and press it in.
- Leave the chicken on a plate at room temperature while you make the dressing and prep the vegetables (steps 2 and 3).
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Ready when: Every surface of the chicken is evenly coated in a rust-colored spice layer.
Tip: Don't leave the chicken out longer than 30 minutes total.
2
Blend the dressing
- Add the cilantro, Greek yogurt, olive oil, lime juice, lime zest, garlic, jalapeño, honey and ¼ tsp salt to a blender.
- Blend on high for 30 to 45 seconds, scraping down the sides once.
- With the blender running, add cold water 1 tablespoon at a time until the dressing is pourable like heavy cream (you'll use 1 to 2 tablespoons).
- Taste and add a pinch more salt or a squeeze more lime if needed.
- Refrigerate until serving.
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Ready when: Dressing is smooth, pale green and flecked with cilantro, and it runs off a spoon in a ribbon.
Tip: Zest the limes before you juice them. It is nearly impossible to zest a squeezed lime.
3
Prep the salad base
- Add the chopped romaine to a large salad bowl or platter.
- Halve the cherry tomatoes, thinly slice the red onion, and cut the lime for serving into 4 wedges.
- Keep the beans, tomatoes and onion in separate small piles or bowls so they are ready for assembly.
- Leave the avocados whole for now.
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Tip: Make sure the romaine is completely dry. Wet leaves dilute the dressing and wilt faster.
4
Char the corn
- Heat the 12-inch skillet over medium-high heat for 2 minutes.
- Add the dry, patted corn in a single layer with no oil.
- Cook, stirring only every 45 seconds or so, for 4 to 5 minutes.
- Tip the corn onto a plate and wipe out any stray kernels from the skillet.
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Ready when: Many kernels are blistered with brown and black spots and smell sweet and toasty.
Tip: If the corn pops and jumps, it is wet. Lower the heat slightly and use a splatter screen or lid held at an angle.
5
Sear the chicken
- Return the skillet to medium-high heat for 1 minute.
- Add the seasoned cutlets in a single layer with space between them.
- Cook undisturbed for 5 to 6 minutes until the underside is deep golden brown and releases easily from the pan.
- Flip and cook another 4 to 5 minutes.
- Check the thickest part of each cutlet with an instant-read thermometer.
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Ready when: Chicken is deep golden brown outside and reads 165°F (74°C) in the thickest part; the juices run clear.
Tip: If the spices start to smell acrid or smoke heavily, reduce the heat to medium. Don't press down on the chicken; it squeezes out juices.
6
Rest the chicken
- Transfer the chicken to a cutting board and let it rest, uncovered, for 5 minutes.
- This lets the juices redistribute so the slices stay moist.
- While it rests, move on to assembling the salad base.
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Ready when: No pool of juice runs out when you press a cutlet lightly.
Tip: Resist cutting early. Slicing hot chicken leaves the board flooded with juices and the meat dry.
7
Cut the avocado
- Halve, pit and peel the avocados.
- Cut the flesh into ½-inch (1.25 cm) slices or cubes.
- Squeeze a little juice from one lime wedge over the avocado to keep it bright green.
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Ready when: Avocado yields gently to pressure and is bright green throughout with no brown spots.
Tip: Do this last, right before serving, so the avocado doesn't brown.
8
Slice the chicken
- Slice the rested chicken against the grain into ½-inch (1.25 cm) strips.
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Ready when: Slices are opaque white throughout with a browned, spiced edge.
9
Assemble and serve
- Divide the romaine among 4 plates or bowls, or leave it on the large platter.
- Arrange the sliced chicken, charred corn, black beans, cherry tomatoes, red onion and avocado in rows over the top.
- Add the tortilla strips and cotija if using.
- Drizzle with about half the dressing, and pass the rest at the table with the lime wedges.
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Ready when: Greens are lightly coated in dressing and still crisp.
Tip: Dress the salad right before eating to keep the romaine crunchy and the tortilla strips crisp.

Good to know

Tips

Cutting thick chicken breasts into even cutlets is the single biggest factor in juicy results; thin ends dry out while thick centers stay raw.
Don't move the chicken for the first 5 minutes. It releases from the pan on its own once a browned crust forms.
For a spicier dressing, keep the jalapeño seeds; for a milder one, use only a quarter of the pepper.
Taste the dressing on a piece of romaine, not off the spoon, to check the salt and acid level.

Make ahead

"The dressing keeps up to 4 days in the fridge (stir before using). The spice-rubbed chicken can sit covered in the fridge up to 24 hours before searing; let it stand at room temperature 20 minutes first. Cook the chicken and corn up to 2 days ahead and store separately; serve cold or rewarm the chicken briefly. Chop the romaine and vegetables a day ahead, but cut the avocado only at serving time."

Storage & reheating

"Store components separately in airtight containers in the fridge: cooked chicken, corn and beans up to 4 days, dressing up to 4 days, undressed salad vegetables up to 2 days. Assembled, dressed salad is best eaten right away. Cooked chicken can be frozen up to 3 months; thaw overnight in the fridge. Reheat chicken gently in a skillet over medium-low for 2 to 3 minutes or in the microwave at 50% power until warm, or enjoy it cold. Avocado doesn't store well once cut."

Substitutions

plain Greek yogurt → sour cream or mayonnaise. Sour cream gives a similar tang; mayonnaise makes the dressing richer. For dairy-free, use a dairy-free plain yogurt.
boneless, skinless chicken breast cutlets → boneless, skinless chicken thighs. Pound to an even thickness and cook 5 to 6 minutes per side until they reach 175°F (80°C), or at minimum 165°F (74°C).
romaine hearts → mixed baby greens or shredded green cabbage. Cabbage holds up best if you want to prep the salad ahead.
cotija cheese → feta or shredded Monterey Jack. Feta is similarly salty and crumbly; Jack melts slightly against warm chicken.