Quick and Delicious: How to Make a Southwest Crispy Chicken Salad
When it’s hot out, I don’t like turning on the oven, so I make lots of salads—so many salads! Eventually, they get a little boring over time, and when they do, I like to make this southwest crispy chicken salad.
It combines crispy fried chicken, vibrant veggies, and a tangy chipotle dressing that is so delicious and gets me out of my salad rut. The most important step is to refrigerate the breaded chicken for at least 30 minutes before frying. This step helps the bread crumbs stick better and gives it that perfect crunchy texture.
Southwest Crispy Chicken Salad Recipe
Ingredients
Southwest Crispy Chicken Salad
- 2 skinless boneless chicken breasts sliced in half horizontally
- ½ cup flour
- 1 ½ teaspoon 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
Instructions
- Flatten chicken. Place chicken cutlets one at a time in 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 or pie plate, combine flour, ½ teaspoon salt, and ¼ teaspoon of pepper. In an additional bowl or plate, whisk together the eggs, lime juice, and honey. In the third bowl or plate, 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 on both sides. Shake off any additional flour. Next, place floured chicken into eggs, thoroughly coating on 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 to 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 degrees Fahrenheit. Carefully place two chicken cutlets, side by side, into the hot oil and cook chicken on each side for 3 minutes or until chicken reaches 165 degrees Fahrenheit. 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 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. Using a sharp knife and cutting board, cut the chicken horizontally into strips. Place the desired amount of chicken over the center of the salad. Fill in salad with avocado slices, sprinkle with green onion, and drizzle dressing over the top. Serve immediately.
Notes
Fried chicken 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!).
I hope you enjoy it as much as we do!
Key Ingredients and Tools
When making this salad, a few tools and ingredients stand out. Here are some important ones to consider:
- Panko bread crumbs. These Japanese-style bread crumbs are essential for a super crispy coating. If you can’t find them, you can substitute regular bread crumbs, but the texture won’t be quite the same.
- Chipotle peppers in adobo sauce. These add a smoky, spicy flavor to the dressing. Look for them in the international foods aisle. If you prefer less heat, reduce the amount or use a milder pepper.
- Meat pounder. Flattening the chicken breasts evenly ensures they cook uniformly. You can also use a rolling pin or a heavy skillet if you don’t have a meat pounder.
- Fresh lime juice. Freshly squeezed lime juice brightens up the dressing and the chicken breading. Bottled juice doesn’t have the same fresh flavor.
- Cooking thermometer. Using a thermometer to monitor the oil temperature helps achieve perfect frying results. Consistent oil temperature is key to crispy, non-greasy chicken.
Using these tools and ingredients really help make this recipe shine and make your salad is as delicious as possible.
Troubleshooting and Help
Absolutely! Chicken thighs can be a great alternative. Just make sure to pound them to an even thickness for uniform cooking.
No worries! You can substitute with a bit of smoked paprika and a touch of cayenne pepper for that smoky heat. Or, if you prefer a milder flavor, just use regular paprika.
Yes, you can bake the chicken. Preheat your oven to 400°F, place the breaded chicken on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until golden and cooked through.
A cooking thermometer is the best tool for this. You’re aiming for 350°F. If you don’t have a thermometer, you can drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 60 seconds.
Yes, 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.
I really like making this southwest crispy chicken salad when it’s hot out, or just when I’m in need of a quick weeknight meal. Between the crispy chicken, fresh vegetables, and zesty chipotle dressing, even the pickiest of eaters love it. I hope you love this recipe as much as I do. Happy cooking!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.