Place the chicken between two sheets of plastic wrap or in a large plastic bag. Use a meat mallet to pound the thicker sides until they are about as thick as the thinner sides.
1 pound boneless skinless chicken breasts
Place the chicken on a plate and sprinkle both sides with the cumin, chili powder, salt and chipotle powder. Rub the seasonings in to ensure that they stick to the chicken.
1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon chipotle powder
Heat the oil in a large skillet over low-medium, and add the chicken and lime juice. Cook for 4-5 minutes on each side depending on the thickness.
2 tablespoons cooking oil, 2 tablespoons freshly squeezed lime juice
Remove the chicken and let it sit for 5 minutes before slicing into long strips.
While the chicken cools, add the corn and beans to the skillet and cook for 3-4 minutes until heated through.
1 cup golden sweet corn, 1 cup black beans
Divide the salad mix between 4 shallow bowls and evenly top with the chicken, corn and beans mixture, tomatoes, onion and spicy ranch dressing.
10 cups spring mix, 10 ounces grape tomatoes, ½ purple onion, 1 cup spicy ranch dressing
Serve immediately with a sprinkle of freshly minced cilantro for garnish and lime wedges if desired.
See post for storage options.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 small salad (including 1/2 a chicken breasts and 1/4 cup of dressing). Actual calories will vary.
Nutrition Facts
Southwest Chicken Salad
Serving Size
1 small salad
Amount per Serving
Calories
565
% Daily Value*
Fat
38
g
58
%
Saturated Fat
6
g
30
%
Trans Fat
0.04
g
Polyunsaturated Fat
18
g
Monounsaturated Fat
11
g
Cholesterol
88
mg
29
%
Sodium
1172
mg
49
%
Potassium
1067
mg
30
%
Carbohydrates
27
g
9
%
Fiber
5
g
20
%
Sugar
7
g
8
%
Protein
31
g
62
%
Vitamin A
2119
IU
42
%
Vitamin C
41
mg
50
%
Calcium
70
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.