Southwest Chicken Salad ready to serve
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Southwest Chicken Salad

Serves
4 servings
Prep
25 mins
Cook
12–18 mins
Southwest chicken salad brings together Savory Dust chicken, black beans, corn and avocado with a light lime dressing. Toss just before serving for crisp leaves.

Make it with Savory Desert Dust. Use the measured amount in the ingredients.

Ingredients

Allow around 25 minutes active prep, 12–18 minutes cooking and a separate 5-minute chicken rest. Cook to 165°F rather than relying on time.

  • 1 lb boneless skinless chicken breasts, sliced horizontally into even ½-inch cutlets
  • 2 tbsp olive oil, divided
  • 2 tsp Savory Desert Dust, divided
  • 2 tbsp lime juice
  • 1 tsp honey
  • 6 cups chopped romaine, washed and thoroughly dried
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup thawed frozen corn
  • 1 cup halved cherry tomatoes
  • 1 ripe avocado, diced

Directions

  1. Prepare the vegetables. Put the dry romaine in a large bowl. Drain the rinsed beans well and pat the thawed corn dry. Set beans, corn and tomatoes aside. Wait to cut the avocado until serving.
  2. Cook the chicken. Pat chicken dry and coat with 1 tbsp oil and 1½ tsp Savory Dust. Heat a skillet over medium heat. Cook in a single layer about 5–7 minutes per side, adjusting the heat if the seasoning darkens. Every cutlet must reach 165°F in the thickest center; allow longer as needed.
  3. Rest and dress. Transfer cooked chicken to a clean board and rest 5 minutes. Whisk remaining 1 tbsp oil, ½ tsp Dust, lime juice and honey in a small bowl. Add 1 tbsp water if you prefer a looser dressing.
  4. Assemble. Slice the chicken across the grain. Add beans, corn and tomatoes to the romaine, drizzle over the dressing and toss gently. Dice and fold in the avocado, then place the chicken on top.
  5. Serve promptly. Divide among four bowls. Keep any undressed extra salad and cooked chicken chilled separately. Avoid leaving a dressed chicken salad on the table for an extended meal.
Savory Desert Dust Seasoning

The Dust In This Recipe

SAVORY DESERT DUST

$12.99

Savory Dust seasons both the chicken and the measured lime dressing, keeping the flavors connected.
  • THE DUST IN THE DISHSavory Dust seasons both the chicken and the measured lime dressing, keeping the flavors connected.
  • SEASON WITH CAREUse the measured amount in the recipe, then taste the finished dish before adding more.
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RECIPE TIPS & FAQS

CAN I USE LEFTOVER CHICKEN?

Yes, use about 3 cups cooked chicken that was refrigerated promptly and is still within its 3–4 day storage window. Keep it cold for the salad; taste before adding Dust if it is already seasoned.

CAN I GRILL THE CHICKEN?

You can use a grill suited to thin cutlets, but the skillet timing is not a grill timetable. Cook every piece to 165°F and use clean utensils for the finished meat.

CAN I PREPARE THE SALAD AHEAD?

Keep dry leaves, dressing, cooked chicken and vegetables separate in the refrigerator. Cut avocado and toss the salad just before eating.

WHAT MAKES IT SOUTHWEST-STYLE?

The combination of black beans, corn, avocado and lime is the flavor direction. This is our home-cooking version, without a restaurant-copycat claim.

HOW LONG WILL LEFTOVERS KEEP?

Use dressed salad within 1 day for texture, and never beyond the safe life of the chicken. Refrigerate within 2 hours, or 1 hour above 90°F.

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