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Southwestern Chicken Salad

Southwestern Chicken Salad with Crispy Tortillas and Cilantro-Lime Crema

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On the menu July 14 — July 20

Chef Shanna has created a hearty, summery, flavor-packed salad for the books. She seasons chicken breasts with a smoky, earthy blend of spices, then sears until tender. Meanwhile, black beans and corn roast alongside homemade tortilla strips to add complex flavor and texture. Grape tomatoes, crisp romaine, avocado, and a creamy cilantro-lime dressing round out this epic Southwest-inspired dinner.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 860
  • Protein 54g
  • Total Carb 69g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • romaine heart
    • 1
    • romaine heart
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • cilantro
    • 1/8 ounce
    • cilantro
  • black beans
    • 1 can
    • black beans
  • ear corn
    • 1
    • ear corn
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • Southwestern spice mix
    • 1 teaspoon
    • Southwestern spice mix
  • corn tortillas
    • 3
    • corn tortillas
  • lime
    • 1
    • lime
  • sour cream
    • 3 ounces
    • sour cream
  • avocado
    • 1
    • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet
  • blender or food processor (optional)