Southwestern Chicken Salad

Chopped and topped with deliciousness, this Southwestern Chopped Chicken Salad dressed with a homemade (and killer) Tomatillo Lime Vinaigrette is sure to get the taste buds excited. With a bit of crunch from those red onions and matchstick jicama and a dressing made from Killer Salsa’s green favorite, the Vaquero Verde, even the non-salad eaters are sure to love this one.

For the Chicken:

2 boneless, skinless chicken breasts

1 tsp cumin

1 tbsp onion powder

1 tsp paprika

For the Vinaigrette:

16 oz of Killer Salsa Vaquero Verde

1/3 cup olive oil

1/4 cup lime juice

2 tbsp water

2 tsp sugar

Salt and pepper to taste

For the Salad:

2 heads romaine lettuce, chopped

2 cup jicama, cut into matchsticks

14 oz can whole black beans, drained and rinsed well

1 cup frozen corn kernels, defrosted

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced lengthwise

1.     Preheat the oven to 375 ⁰F.

2.     Place the chicken breasts on a baking sheet and sprinkle both sides with cumin, onion powder, paprika, salt, and pepper.  Bake in the oven until cooked through. 

3.     While the chicken is cooking, start making the vinaigrette. Add salsa, olive oil, lime juice, water, and sugar to a blender and blend on high until smooth and emulsified (about 15 seconds).  Season to taste with salt and pepper. 

4.     In a large mixing bowl, add the romaine, jicama, beans, corn, avocado tomatoes, and onion.  When the chicken is done cooking, chop it into cubes and add to the mixing bowl with all those mouthwatering salad ingredients. Drizzle the salad with approximately half of the vinaigrette.  Gently fold the vegetables, chicken, and vinaigrette until mixed together. Serve. 

5.     Lucky you! There’s some leftover vinaigrette which will stay in the refrigerator for approximately one week. Use it on any of your favorite salads, as a marinade, or drink it straight form the jar … we don’t judge. 

Makes 4 entrée sized servings