Southwestern Chicken Salad

Southwestern Chicken Salad with Crispy Tortillas and Cilantro-Lime Crema

This week, Chef Shanna has created a hearty, summery, flavor-packed salad for the books. She seasons chicken breasts with cumin, chili powder, and paprika, then pan-sears them until tender. Meanwhile, spiced black beans and corn roast alongside homemade tortilla strips to add complex flavor and texture. Seasonal 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
  • Calories 860
  • Protein 50g
  • Total Carb 75g
  • Total Fat 43g

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
    • 1/2 pint
    • grape tomatoes
  • cilantro
    • 1/4 ounce
    • cilantro
  • black beans
    • 1 can
    • black beans
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • sweet paprika
    • 1/4 teaspoon
    • sweet paprika
  • corn tortillas
    • 3
    • corn tortillas
  • corn
    • 1/2 cup
    • corn
  • lime
    • 1
    • lime
  • sour cream
    • 3 packets
    • 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)