·

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!

crispy fried chicken cutlets sliced and drizzled with chipotle dressing on a bed of mixed greens and vegetables.

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!).

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.

A Newsletter you’ll love

Daily recipes from the farmhouse, Sunday meal plans, seasonal ideas, straight from my kitchen to your inbox. 

ingredients arranged on counter.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

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.

Flattening a chicken breast inside a plastic bag with a rolling pin on a wooden cutting board.

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.

A bowl of panko bread crumbs mixed with seasonings next to a whisk on a marble countertop.

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.

Four bowls arranged with flour-coated chicken, egg mixture, bread crumb mixture, and raw chicken on a marble countertop.

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.

A bowl of chipotle dressing next to a whisk.

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.

Two breaded chicken cutlets frying in a skillet with oil on a stovetop.

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.

sliced, fried chicken on finished salad.

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.

Crispy fried chicken cutlets sliced and placed on a bed of mixed greens, avocado slices, and diced red peppers.

More Summer Salads

Printable Recipe

Southwest Crispy Chicken Salad Recipe

This salad features crispy chicken, fresh veggies, and a zesty chipotle dressing for a delightful and hearty meal.
Print Recipe
breaded chicken cutlets sliced over salad with avocado slices.
Prep Time:30 minutes
Cook Time:6 minutes
Total Time:36 minutes

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

Save This Recipe

I’ll send you a link so you can find it later.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

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.

Nutrition

Calories: 735kcal | Carbohydrates: 65g | Protein: 25g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1680mg | Potassium: 864mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2058IU | Vitamin C: 60mg | Calcium: 129mg | Iron: 4mg
Servings: 4 servings
Calories: 735kcal
Author: Katie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating