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Southwestern Chicken Salad

Southwestern Chicken Salad with Crispy Tortillas and Cilantro-Lime Crema

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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)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Halve romaine heart lengthwise and rinse thoroughly; thinly slice leaves crosswise, discarding tough stem. Place in a large bowl. Rinse remaining produce. Halve grape tomatoes; add to bowl with romaine. Roughly chop cilantro leaves and stems. Drain and rinse black beans. Measure out 1 cup beans for Step 3. Shuck corn, discarding husks and silk; slice off kernels, discarding cob.

  2. Cook chicken

    Cook chicken

    Pat chicken dry with paper towel and season all over with half of spice mix, ½ teaspoon salt, and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to cutting board; set aside to rest.

  3. Crisp tortillas and roast beans

    Crisp tortillas and roast beans

    While chicken cooks, stack tortillas and thinly slice into strips, then halve. On 1 half of a baking sheet, toss tortilla strips with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired; arrange in a single layer. On other half, toss corn and black beans with remaining spice mix, 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper. Roast until tortillas are golden and just crisp and beans and corn are warmed through, 6-8 minutes.

  4. Make crema and prepare avocado

    Make crema and prepare avocado

    While beans, corn, and tortillas cook, if you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime into a blender or food processor, then halve lime. Add sour cream, cilantro, juice of 1 lime, ¼ teaspoon salt, and pepper; blend until smooth. Set aside. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Set avocado aside for serving.

  5. Toss salad

    Toss salad

    Cut rested chicken into ¼-inch slices. To bowl with romaine and tomatoes, add roasted corn and black beans and half of crispy tortillas. Add cilantro-lime crema and gently toss to combine.

  6. Plate Southwestern chicken salad

    Plate Southwestern chicken salad

    Divide salad between serving plates. Top with sliced chicken, avocado, and remaining crispy tortillas. Enjoy!

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