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Southwest Crispy Chicken Salad Recipe

This salad features crispy chicken, fresh veggies, and a zesty chipotle dressing for a delightful and hearty meal.
Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Course: Main Course
Cuisine: American
Keyword: Southwest Crispy Chicken Salad Recipe, Summer
Servings: 4 servings
Calories: 1475kcal
Author: Katie

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.
    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, 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.
    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.

Nutrition

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