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Blackened Southwest Chicken Salad

by on July 17, 2012 in Green Salads, Salads July 17, 2012 Green SaladsSalads
See post on Rina : I Thee Cook’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This was a fantastic dinner. It would be a fantastic lunch as well. Why pay up to $13 for a salad in a restaurant when you can make your own at home.

Ingredients

  • FOR THE SOUTHWEST SEASONING:
  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Cumin
  • 1 teaspoon Salt
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Cayenne Pepper
  • ½ teaspoons Black Pepper
  • FOR THE SALAD:
  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1 bag (about 5 Oz. Size) Field Greens Mix
  • 1 bunch Cilantro, Chopped
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 ear Corn, Grilled And Kernels Removed
  • 1 whole Large Tomato, Diced
  • 1 whole Avocado, diced
  • ½ cups Red Onion, Diced
  • 1 whole Lime, Juiced
  • ¼ cups Cheddar Jack Cheese, Grated
  • Crushed Tortilla Chips (optional)
  • Southwest Ranch Dressing, To Serve (I Used Store-bought Dressing)

Preparation

Combine the spices for the southwest seasoning. Set aside.

Pound the chicken with a meat tenderizer. In a skillet, heat the oil. Add the chicken and sprinkle generously with southwest seasoning. Cook each side about 7 minutes or until done. It will be blackened. Remove from pan to cool. Slice the chicken.

Prepare the remaining salad ingredients and toss the greens, cilantro, beans corn, tomatoes, avocado, red onion and lime juice. Add the chicken and toss lightly. Sprinkle on the cheese and chips. Don’t add the salad dressing until ready to serve to prevent the lettuce from getting too soggy.

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Profile photo of Stephanie Johnson

Stephanie Johnson on 8.9.2012

My husband and I really liked this salad! I didn’t have black beans on hand though so I used black olives. I also added some fresh corn. We tossed in some spinach and garden greens. The chicken was the best part though! Those spices really made the salad delicious.

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