Southwest Salad with Crispy Chicken Cutlets and Chipotle Dressing
I love Southwest salads so much that I have two different versions. This way, when I say that’s what we’re having for dinner, everyone can ask me annoying questions while they try to figure out which one it is. So fun for everyone. This one is my southwest crispy chicken salad, with a chipotle dressing, all my favorite veggies, and a method that has you do just a little kitchen work here and there throughout the day, so you can go to the pool. Enjoy!
Breaded chicken of any kind is always a hit in my house. And adding it to this salad has become a favorite because it mixes things up just enough with its bold flavors. My family can be pretty picky, but the blend of spices and the crispy texture always win them over (and I don’t have to turn the oven on, Yay!).
Table of Contents
Ingredients and Tools You’ll Need
The chipotle peppers in adobo sauce add a smoky, spicy flavor to the dressing. They are the star! No substitutions. You can find them easily at the link below.
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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
chicken
- 2 skinless, boneless chicken breasts sliced in half horizontally
- ½ cup flour
- 1 ½ teaspoons salt divided
- ¾ teaspoon pepper divided
- 2 large eggs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 1 cup panko bread crumbs
- ½ cup plain bread crumbs
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 ½ cups cooking oil (olive, vegetable, avocado, canola, or other)
Salad
- 5 ounces spring mix
- 1 cup corn, sliced from cooked corn on the cob or frozen corn, cooked
- 1 avocado sliced
- 1 red pepper diced
- ½ bunch of scallions diced
Chipotle Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons + 1 teaspoon freshly squeezed lime juice
- 2 tablespoons + 1 teaspoon honey
- 1 tablespoon + 1 teaspoon diced chipotle peppers with sauce
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 garlic clove minced
- ½ teaspoon salt
How to Make Southwest Crispy Chicken Salad
Step One: Flatten Chicken
Place chicken cutlets one at a time between two sheets of plastic wrap or in a gallon-sized storage bag and, using a meat pounder, rolling pin, heavy skillet, or other shatter-proof kitchen tool, gently pound chicken breasts to an even thickness. Place pounded chicken breasts on a plate and set aside.
Step Two: Prep Breading Mix
In a wide bowl, combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. In another bowl, whisk together the eggs, lime juice, and honey. In the third bowl, whisk together the panko bread crumbs, plain bread crumbs, chili powder, paprika, cumin, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
Step Three: Bread The Chicken
Make a breading station by placing ingredients left to right in this order: chicken, flour mixture, egg mixture, and bread crumb mixture. Using tongs, kitchen gloves, or one hand (to keep the other dry), dip chicken first into the flour mixture, thoroughly coating both sides. Shake off any additional flour. Next, place floured chicken into eggs, thoroughly coating both sides and letting the extra egg mixture drip back into the bowl. Finally, dip egg-coated chicken into the bread crumbs on both sides, lightly pressing bread crumbs onto the chicken until completely coated.
Step Four: Chill Breaded Chicken
Place breaded chicken in an even layer on a lined small cookie sheet, cover with plastic wrap, and refrigerate for at least 30 minutes to set the breading.
Step Five: Make The Dressing
While the chicken is in the fridge, make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, diced chipotle peppers, olive oil, water, minced garlic clove, and salt to make the dressing. Cover with plastic wrap and place in the fridge.
Step Six: Fry Chicken
Pour cooking oil into a 12-inch skillet and heat to 350℉. Carefully place two chicken cutlets, side by side, into the hot oil and cook on each side for 3 minutes or until chicken reaches 165℉. Using tongs, carefully remove the chicken from the hot oil and set it aside on a paper towel-lined plate. Repeat the cooking process with the other two chicken cutlets. Sprinkle the chicken cutlets with salt.
Step Seven: Assemble Salad Veggies
Line the bottom of a serving platter or large bowl with the mixed greens, or place the greens onto 4 dinner plates or bowls. Sprinkle over the top of the greens the corn and diced red peppers.
Step Eight: Assemble And Dress The Salad
Cut the chicken horizontally into strips. Place the chicken in the center of the salad. Fill in salad with avocado slices, sprinkle with green onion, and drizzle dressing over the top. Serve immediately.
Storage Instructions
Place any leftover chicken cutlets in an airtight container and store them in the refrigerator for up to 3 days. Keep the salad ingredients and dressing separate from the chicken to maintain freshness.
Store the chipotle dressing in an airtight container in the refrigerator for up to 5 days.
The dressing can be made a day in advance. Just store it in an airtight container in the fridge, and give it a good stir before using.
What to Serve on the side
Serve some easy and simple sides with this filling meal.
- Serve with black bean and corn salsa and tortilla chips.
- Make some cast iron skillet nachos as an appetizer.
- And a nice blue Pina colada if it’s a Saturday.
More Summer Salads
- Southwest barbecue chicken salad is the OTHER southwest salad I have.
- Enjoy this southwest cowboy rice salad on its own or with some grilled chicken or shrimp.
- Cold cucumber chicken salad tastes delicious on a croissant.
- This cold pesto pasta salad is fresh with summer veggies.
Printable Recipe
Southwest Crispy Chicken Salad Recipe
Ingredients
Salad
- 2 skinless boneless chicken breasts sliced in half horizontally
- ½ cup flour
- 1 ½ teaspoons salt divided
- ¾ teaspoon pepper divided
- 2 large eggs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 1 cup panko bread crumbs
- ½ cup plain bread crumbs
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 ½ cups cooking oil olive, vegetable, avocado, canola or other
- 5 ounces spring mix
- 1 cup corn sliced from cooked corn on the cob or frozen corn, cooked
- 1 avocado sliced
- 1 red pepper diced
- ½ bunch of scallions diced
Chipotle Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons + 1 teaspoon freshly squeezed lime juice
- 2 tablespoons + 1 teaspoon honey
- 1 tablespoon + 1 teaspoon diced chipotle peppers with sauce
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 garlic clove minced
- ½ teaspoon salt
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Instructions
- Flatten chicken. Place chicken cutlets one at a time between two sheets of plastic wrap or in a gallon-sized storage bag and, using a meat pounder, rolling pin, heavy skillet, or other shatter-proof kitchen tool, gently pound chicken breasts to an even thickness. Place pounded chicken breasts on a plate and set aside.
- Prep breading mix. In a wide bowl, combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. In another bowl, whisk together the eggs, lime juice, and honey. In the third bowl, whisk together the panko bread crumbs, plain bread crumbs, chili powder, paprika, cumin, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
- Bread the chicken. Make a breading station by placing ingredients left to right in this order: chicken, flour mixture, egg mixture, and bread crumb mixture. Using tongs, kitchen gloves, or one hand (to keep the other dry), dip chicken first into the flour mixture, thoroughly coating both sides. Shake off any additional flour. Next, place floured chicken into eggs, thoroughly coating both sides and letting the extra egg mixture drip back into the bowl. Finally, dip egg-coated chicken into the bread crumbs on both sides, lightly pressing bread crumbs onto the chicken until completely coated.
- Chill breaded chicken. Place breaded chicken in an even layer on a lined small cookie sheet, cover with plastic wrap, and refrigerate for at least 30 minutes to set the breading.
- Make the dressing. While the chicken is in the fridge, make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, diced chipotle peppers, olive oil, water, minced garlic clove, and salt to make the dressing. Cover with plastic wrap and place in the fridge.
- Fry chicken. Pour cooking oil into a 12-inch skillet and heat to 350℉. Carefully place two chicken cutlets, side by side, into the hot oil and cook on each side for 3 minutes or until chicken reaches 165℉. Using tongs, carefully remove the chicken from the hot oil and set it aside on a paper towel-lined plate. Repeat the cooking process with the other two chicken cutlets. Sprinkle the chicken cutlets with salt.
- Assemble salad veggies. Line the bottom of a serving platter or large bowl with the mixed greens, or place the greens onto 4 dinner plates or bowls. Sprinkle over the top of the greens the corn and diced red peppers.
- Assemble and dress the salad. Cut the chicken horizontally into strips. Place the chicken in the center of the salad. Fill in salad with avocado slices, sprinkle with green onion, and drizzle dressing over the top. Serve immediately.