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Southwestern chicken salad with chopped romaine lettuce, sliced chicken, tortilla strips, cotija cheese, and black beans with an orange dressing in a dish on the side and a grey linen napkin.

Southwestern Chicken Salad

jicama, cotija cheese, black beans, corn, lettuce

STARS

Chipotle chicken breast crowns a crunchy salad of romaine lettuce, cubed jicama, cotija cheese, black beans, and corn, with a creamy chipotle dressing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Chicken

  • 1 8-ounce can chipotle peppers in adobo
  • 1 tablespoon honey
  • 2 teaspoons canola oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 boneless, skinless chicken breasts

Black Bean Corn Salad

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ red onion, diced
  • ½ cup water, plus more as needed to blend
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups corn kernels
  • 2 tomatoes, diced
  • ½ cup cilantro, chopped
  • 1 lime, juiced

Creamy Chipotle Dressing

  • 1 8-ounce can chipotle pepper in adobo
  • 2 scallions, chopped
  • ½ cup sour cream
  • 1 lime, juiced
  • ½ teaspoon Mexican oregano
  • Salt and pepper to taste

Serving

  • 8 cups chopped romaine lettuce
  • 1 cup diced jicama
  • ½ cup crumbled cotija cheese
  • 1 lime, sliced into wedges
  • Tortilla chips, for serving
Directions
1
Preheat the oven to 375°F. 
2
Combine the chipotle in adobo, honey, oil, salt and pepper in a blender until smooth. 
3
Coat the chicken in the chipotle sauce and arrange on a baking sheet. Roast for 15-20 minutes, or until cooked through. Let the chicken rest for 5-10 minutes before dicing. 
4
For the black bean salad, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet. Toss with oil, salt and pepper and roast for 15 minutes, until soft. Transfer the vegetables to a blender, along with the chipotles in adobo, cilantro, cumin, red onion and water. Blend until mostly smooth, with a few chunks. Season to taste.
5
Toss the salsa in the blender with the black beans, corn, diced tomatoes, cilantro and lime juice in a medium bowl. Season with salt and pepper. 
6
Combine all of the chipotle dressing ingredients in a blender until smooth.
7
To serve, divide the lettuce, jicama, black bean salad, and chicken between bowls. Top with cheese and dressing and garnish with a lime wedge and tortilla chips. 

Southwestern Chicken Salad

jicama, cotija cheese, black beans, corn, lettuce

STARS

Chipotle chicken breast crowns a crunchy salad of romaine lettuce, cubed jicama, cotija cheese, black beans, and corn, with a creamy chipotle dressing.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Chicken

  • 1 8-ounce can chipotle peppers in adobo
  • 1 tablespoon honey
  • 2 teaspoons canola oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 boneless, skinless chicken breasts

Black Bean Corn Salad

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ red onion, diced
  • ½ cup water, plus more as needed to blend
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups corn kernels
  • 2 tomatoes, diced
  • ½ cup cilantro, chopped
  • 1 lime, juiced

Creamy Chipotle Dressing

  • 1 8-ounce can chipotle pepper in adobo
  • 2 scallions, chopped
  • ½ cup sour cream
  • 1 lime, juiced
  • ½ teaspoon Mexican oregano
  • Salt and pepper to taste

Serving

  • 8 cups chopped romaine lettuce
  • 1 cup diced jicama
  • ½ cup crumbled cotija cheese
  • 1 lime, sliced into wedges
  • Tortilla chips, for serving

Directions

1
Preheat the oven to 375°F. 
2
Combine the chipotle in adobo, honey, oil, salt and pepper in a blender until smooth. 
3
Coat the chicken in the chipotle sauce and arrange on a baking sheet. Roast for 15-20 minutes, or until cooked through. Let the chicken rest for 5-10 minutes before dicing. 
4
For the black bean salad, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet. Toss with oil, salt and pepper and roast for 15 minutes, until soft. Transfer the vegetables to a blender, along with the chipotles in adobo, cilantro, cumin, red onion and water. Blend until mostly smooth, with a few chunks. Season to taste.
5
Toss the salsa in the blender with the black beans, corn, diced tomatoes, cilantro and lime juice in a medium bowl. Season with salt and pepper. 
6
Combine all of the chipotle dressing ingredients in a blender until smooth.
7
To serve, divide the lettuce, jicama, black bean salad, and chicken between bowls. Top with cheese and dressing and garnish with a lime wedge and tortilla chips.