Southwest Salad
A filling, exciting, protein and flavor-packed salad
There is so much going on here, you won’t need to go back for a snack before dinner
Ingredients
Salad
Bowl full of mixed greens. I like a romaine-forward mix here. Any nice sturdy, crunchy, cold green.
1/2 bag frozen fire roasted corn, defrosted
1/2 avocado, diced
Handful cherry tomatoes, diced
1 chicken thigh per salad
a few tablespoons worth of rub for the chicken: equal parts salt, pepper, smoked paprika, cumin, coriander, and cayenne. your favorite spicy tex-mex spice blend is perfect :)
Dressing (makes enough for several salads. put leftovers in a tupperware and use over and over!)
1/4 cup mayo
1/3 cup sour cream
2 tsp smoked paprika
2 tbsp lime juice
handful cilantro leaves
3-4 scallion tops, chopped
pinch salt
Instructions
Visit @chefmcshane on instagram and check out my Southwest Salad story highlight to watch step by step videos for this recipe!
Rub your chicken thighs with your seasoned rub. Brush your grill pan or grill grates with oil. Grill the thighs until you have good grill marks and they are 165º internal temp (about 3 minutes on each side with the grill on medium heat, closed in between flipping.)
Wash/prep/dice greens, tomatoes, avocado, and corn. Lay it out in sections in your bowl.
In a blender or magic bullet, combine and pulse all dressing ingredients. Taste it to make sure It is balanced.
When the chicken has rested and cooled a bit, slice it diagonally and plate it on the salad, drizzling the dressing all over the top.
Great for meal prepping! Make a whole pack of chicken ahead of time; package the salads separately from the chicken so you can reheat the chicken and plate over the cold salad. Keep dressing separate until you are ready to eat.
