Southwest Chicken Salad

Posted June 26, 2011 by eaviles

Posted in : Cuisines :


  • 1 cilantro bunch
  • 1 hearts of romaine lettuce bag
  • 1 bag of ready-to-go spinach
  • 1/4 red cabbage thinly sliced
  • 1/2 red onion diced
  • 1 red bell pepper sliced in chunks
  • 2 ears of corn grilled
  • 1 can of black beans rinsed and drained
  • 2 boneless chicken breasts

Chicken Marinade

  • 1/2 cup chipotle pepper ground powder mild or hot
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1 teaspoon cumin powder


  • 3/4 cup shredded Mexican blend cheese
  • 1 cup tortilla strip salad toppers
  • 1 large avocado diced in chunks


  1. Prepare marinade by combining chipotle powder, cumin, oil, and water into a ziplock bag. (If too dry add more olive oil as needed.)
  2. Place chicken in the bag and refrigerate while preparing the mixed greens
  3. In a large bowl combine romaine lettuce, spinach, and cabbage.
  4. Chop about 1/4 of cilantro bunch and add to bowl.
  5. Toss mixed greens together.
  6. Add red onion and red bell pepper to bowl and toss.
  7. Mix in black beans and grilled corn (with kernels removed) into bowl.
  8. Cover bowl and chill.
  9. Remove chicken from marinade and cook on grill.
  10. Cut breasts into long thin strips and allow chicken to cool.
  11. Toss in chicken into mixed green bowl.
  12. Serve salad on plates and top with tortilla chips, avocado, and shredded cheese.
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