·

Southwest Salad With Chicken Cutlets

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 crispy chicken cutlet southwest salad, with a chipotle dressing, all my favorite veggies, and a method that just has you do just a little kitchen work here and there throughout the day, so you can go to the pool. Enjoy!

Southwest Crispy Chicken Salad Recipe

This salad features crispy chicken, fresh veggies, and a zesty chipotle dressing for a delightful and hearty meal.
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Serving Size 4 servings

Ingredients 

Southwest Crispy Chicken Salad

  • 2 skinless boneless chicken breasts sliced in half horizontally
  • ยฝ cup flour
  • 1 ยฝ teaspoon salt divided
  • ยพ teaspoon pepper divided
  • 2 large eggs
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 cup panko bread crumbs
  • ยฝ cup plain bread crumbs
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ยฝ teaspoon garlic powder
  • 1 ยฝ 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
  • ยฝ bunch of scallions diced

Chipotle Dressing

  • ยฝ cup mayonnaise
  • ยฝ 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
  • ยฝ teaspoon salt

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. โค๏ธ

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.
    Flattening a chicken breast inside a plastic bag with a rolling pin on a wooden cutting board.
  • Prep breading mix. In a wide bowl or pie plate, combine flour, ยฝ teaspoon salt, and ยผ 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, ยฝ teaspoon salt, and ยฝ teaspoon pepper.
    A bowl of panko bread crumbs mixed with seasonings next to a whisk on a marble countertop.
  • 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.
    Four bowls arranged with flour-coated chicken, egg mixture, bread crumb mixture, and raw chicken on a marble countertop.
  • 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.
    A bowl of chipotle dressing next to a whisk on a marble countertop with a blue-striped kitchen towel.
  • 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.
    Two breaded chicken cutlets frying in a skillet with oil on a stovetop.
  • 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

Refrigerating the breaded chicken for at least 30 minutes helps the bread crumbs to better adhere to the chicken and solidify.
Calories: 1475kcal | Carbohydrates: 65g | Protein: 25g | Fat: 128g | Saturated Fat: 15g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 68g | Trans Fat: 0.4g | Cholesterol: 147mg | Sodium: 1680mg | Potassium: 860mg | Fiber: 7g | Sugar: 20g | Vitamin A: 2043IU | Vitamin C: 60mg | Calcium: 128mg | Iron: 4mg

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!).

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

I hope you enjoy it as much as we do!

Southwest Salad Tips

  • Chill the Chicken: Refrigerating the breaded chicken for at least 30 minutes is crucial. This step helps the breading adhere better and prevents it from falling off during frying.
  • Oil Temperature: Use a thermometer to ensure the oil is at 350ยฐF before frying. Too hot, and the breading will burn; too cool, and the chicken will be greasy.
  • Even Thickness: Pound the chicken evenly to ensure uniform cooking. This avoids undercooked or overcooked spots.
  • Prevent Sogginess: After frying, place the chicken on a wire rack instead of paper towels to keep it crispy.
  • Fresh Lime Juice: Use freshly squeezed lime juice for the dressing. It makes a big difference in flavor.

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. They are the star! No substitutions.

Ingredients for Southwest Fried Chicken Cutlet Salad arranged on a marble countertop, including chicken breasts, lime, avocado, corn, and various seasonings.

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.

Serving Suggestions

Serve with black bean and corn salsa and tortilla chips. And a nice blue Pina colada if it’s a Saturday.

Troubleshooting and Help

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can be a great alternative. Just make sure to pound them to an even thickness for uniform cooking.

What if I donโ€™t have chipotle peppers in adobo sauce?

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.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken. Preheat your oven to 400ยฐF, 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.

How do I know if the oil is at the right temperature for frying?

A cooking thermometer is the best tool for this. Youโ€™re aiming for 350ยฐF. If you donโ€™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.

Can I make the dressing ahead of time?

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.

Storing Leftovers

Storing

  • Refrigerate Leftovers: 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.
  • Dressing Storage: Store the chipotle dressing in an airtight container in the refrigerator for up to 5 days.

Freezing

  • Freeze the Chicken: The breaded, uncooked chicken cutlets can be frozen. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. They can be frozen for up to 2 months.
  • Thawing: To use frozen chicken cutlets, thaw them in the refrigerator overnight before frying.
  • Cooked Chicken: Cooked chicken cutlets donโ€™t freeze well as they can become soggy upon reheating. Itโ€™s best to enjoy them fresh.

I love this most when it’s hot our or if 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.

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

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.

Leave a Reply

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

Recipe Rating