Wednesday, July 15, 2015

Southwest Chicken Salad with Cilantro Dressing

This salad is perfect for a main meal on a hot day!  Buy thin flattened chicken breasts so that they can be in and out of the pan in quick order.

Salad Ingredients for 6 servings
  • 6 thin flattened chicken breasts seasoned with cajun seasoning
  • 2 tablespoons avocado oil
  • 1 large head Romaine lettuce, chopped into bite sized pieces 
  • 2 cups chopped cabbage
  • 2 diced red/yellow/orange peppers
  • 1 finely diced red onion
  • 1 pint grape tomatoes / halved
  • 4 cobs of corn, cooked and corn cut off
  • 1 can black beans, drained and rinsed
  • cilantro chopped for garnish
  • 1/2 large avocado
  • 1 cup chopped cilantro
  • 1/3 cup lime juice
  • 1/3 cup avocado oil
  • 2 tablespoons liquid honey
  • 1 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • several dashes cayenne pepper
  • water to make the right consistency

  1. Heat a large fry pan on medium heat, add oil and let that heat for a minute.  Place 3 chicken breasts in the pan at one time.  Let sear on one side until the chicken releases.  Tip ~ The best browned chicken is fried in a pan without non stick coating.  Flip over and fry another minute. Cut into the thickest part of the breast and once the juice is clear, remove to a cutting board.  Repeat with remaining chicken breasts.
  2. Layer salad ingredients in either a large glass bowl or a large platter, ending with the chicken on top.
  1. Place all the dressing ingredients into the blender jar and blend, adding enough water to make the dressing  smooth and creamy.  
Serve salad with tortilla chips, fresh salsa and guacamole. 


  1. This sounds fantastic and I will be making it soon. Right now if I had all the ingredients on hand. Thank you.

  2. Could the avocado oil be replaced with olive oil?