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Spicy Southwest Salad

Spicy Southwest Salad That Will Brighten Your Dinner Routine

A vibrant Spicy Southwest Salad combining seasoned chicken, fresh veggies, and creamy salsa dressing for a flavorful meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with tofu or chickpeas for a vegetarian option.
  • 1/2 cup Dill Pickle Juice Can substitute with vinegar.
  • 1/4 cup Sour Cream Greek yogurt can be a lower-fat substitute.
  • 1 teaspoon Cayenne Pepper Adjust level of cayenne to control heat.
  • 1 teaspoon Smoked Paprika Use to elevate the overall flavor profile.
  • 1 teaspoon Ancho Chili Powder Use to elevate the overall flavor profile.
  • 1 teaspoon Salt Use to elevate the overall flavor profile.
  • 1 teaspoon Black Pepper Use to elevate the overall flavor profile.
  • 1 teaspoon Garlic Powder Use to elevate the overall flavor profile.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
For the Dressing
  • 1/2 cup Mayonnaise Use a vegan or light mayo if preferred.
  • 1/4 cup Jalapeno Salsa Adjust spice level based on preference.
  • 1/4 cup Cilantro Leaves Omit if not a fan; use parsley as a substitute.
  • 2 tablespoons Lime Juice Substitute with lemon juice if needed.
For the Salad
  • 4 cups Romaine Lettuce Use spinach or kale as alternatives.
  • 4 cups Spring Mix Use spinach or kale as alternatives.
  • 1 cup Cheddar Cheese Use dairy-free cheese or omit for a dairy-free version.
  • 1 can Canned Black Beans Substitute with kidney beans or quinoa as alternate options.
  • 1 cup Corn Substitute with kidney beans or quinoa as alternate options.
  • 1 cup Bell Pepper Any seasonal veggies can work well here.
  • 1 cup Grape Tomatoes Any seasonal veggies can work well here.
  • 1 cup Tortilla Strips Use crushed tortilla chips or croutons if unavailable.
  • 1/4 cup Chili Lime Pepitas Use crushed tortilla chips or croutons if unavailable.

Equipment

  • cast-iron skillet
  • blender
  • Meat Tenderizer

Method
 

Preparation Steps
  1. Flatten the chicken breasts with a meat tenderizer for even cooking.
  2. Marinate the chicken in dill pickle juice for 2-4 hours in the refrigerator.
  3. Pat the chicken dry and season with the spice mix after combining cayenne pepper, smoked paprika, ancho chili powder, salt, black pepper, and garlic powder.
  4. Spread sour cream on both sides of the chicken before coating with the spice mix.
  5. Heat olive oil in a skillet over medium heat and cook the chicken for about 4-5 minutes on each side.
  6. Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before slicing.
  7. Blend mayonnaise, jalapeno salsa, sour cream, cilantro leaves, and lime juice in a blender until smooth.
  8. Toast chili lime pepitas in a skillet with olive oil for 2-3 minutes, then drizzle with lime juice.
  9. Combine romaine lettuce and spring mix in a large bowl, adding black beans, corn, bell pepper, and grape tomatoes.
  10. Layer the sliced chicken on top and drizzle with the dressing, finishing with tortilla strips and pepitas.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 2000IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

Marinate chicken for at least 2 hours for maximum flavor. Store components separately for meal prep.

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