Southwest Chicken Salad

5 from 1 vote

This Southwest Chicken Salad is bright, crispy, and absolutely delicious. It is loaded with pan seared blackened chicken, tomatoes, black beans, corn, feta and dates all tossed in a creamy honey and lime dressing.

Prep Time15

Cook Time10

Total Time25

Course: Dairy Free, Gluten Free

Servings:

Author: Carmen

Ingredients

Blackened Chicken

2 large chicken breasts
1 1/2 tbsp paprika
1 tbsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
½ tsp chili powder
½ tsp salt
1 tbsp avocado oil

Salad

8 cups chopped romaine
1 cup sliced cherry tomatoes
1 cup black beans
1 cup corn
1 cup crumbled feta
5 medjool dates pit removed and chopped into small pieces
1 avocado halved and then thinly sliced
Approx ½ cup tortilla strips or tortilla chips broken into small pieces

Honey Lime Dressing

½ cup mayonnaise
1 clove garlic
¼ cup lime juice
2 tbsp honey
1/3 cup cilantro

Instructions

To make the chicken cut each breast in half diagonally through the middle so you have two pieces that are approximately even thickness. In a shallow bowl or plate combine all of the spices for the chicken, place the chicken pieces on top and generously season them with the spices to ensure that they are well coated on all sides.
Add the oil to a nonstick skillet on medium high heat. Once hot add in the chicken pieces and cook for 5 minutes per side until dark brown in color. Check with a meat thermometer (165 degrees) to ensure that the chicken is cooked through before removing from the heat and leaving to rest for 5 minutes before slicing.
To make the dressing, in a blender combine the mayonnaise, garlic, lime juice, honey and cilantro and blend until smooth.
Add the romaine lettuce to a large bowl or platter, top with the cherry tomatoes, beans, corn, feta, dates, avocado and tortilla strips. Add the sliced chicken and finally pour the dressing overtop and toss until everything is well coated.

Nutrition