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Southwest Chicken Salad with Chipotle Dressing Recipe

Southwest Chicken Salad with Chipotle Dressing recipe


This is a yummy salad with chicken, avocado, and eggs. It has a spicy dressing made with chipotle. You put everything on top of lettuce and add cheese and tomatoes. It's a good meal for lunch or dinner.


1 large avocado
5 slices turkey bacon
1 lb chicken breasts, boneless skinless
1/2 cup shredded cheddar cheese
5 hard-boiled eggs
1/2 cup black beans, drained and rinsed
1 cup corn kernels
1 head romaine lettuce
1/2 tsp chipotle chili powder
1 tbsp honey
3 tbsp extra virgin olive oil
2 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved


Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 9 minutes. Drain hot water and cool eggs under cold water. Peel and chop.
Season chicken breasts with salt, pepper, and chipotle chili powder. Heat a skillet over medium heat with 1 tbsp olive oil. Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Let it rest before chopping into bite-sized pieces.
In a skillet, cook turkey bacon over medium heat until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate and chop once cooled.
In a small bowl, whisk together lime juice, honey, remaining olive oil, salt, and pepper to create the chipotle dressing.
Wash and chop the romaine lettuce into bite-sized pieces.
Halve the avocado, remove the pit, and dice the flesh.
In a large bowl or on individual plates, arrange the lettuce, and top with chicken, turkey bacon, hard-boiled eggs, avocado, cherry tomatoes, black beans, corn, and shredded cheddar cheese.
Drizzle the chipotle dressing over the salad before serving.

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