SOUTHWEST CHIPOTLE CHICKEN SALAD

SOUTHWEST CHIPOTLE CHICKEN SALAD

 

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

 

Bursting with wonderful southwest flavors. Chipotle rubbed chicken, black beans, corn and tortilla strips.

Author: Dan Mikesell

Serves: 2

INGREDIENTS

• 2 skinless boneless chicken breasts
• Chipotle dry rub
• 2 teaspoons oil
• ½ cup corn
• ½ cup black beans
• 1 small or ½ medium onion diced or sliced
• 5 oz cleaned mixed greens (about 5 cups)
• Southwest dressing of your choice

INSTRUCTIONS

1. Start by making the dry rub in the previous post. Chipotle Dry Rub. And preheat oven to 350 convection or 375 conventional.
2. Trim and pat dry two skinless boneless chicken breasts. Give them a nice sprinkle of the dry rub.
3. Heat 2 teaspoon oil in an oven safe pan over medium high heat. I used a 10 inch cast iron. When the oil is hot sear both sides of the chicken breast for about 2 minutes each.
4. Place in the oven and bake until internal temperature of 165. About 25 minutes for me but your time may vary some by thickness of the chicken and your oven.
5. Remove from oven and allow to rest for 5 minutes before cutting.
6. Using the pan the chicken cooked in, add 1 small or ½ medium onion sliced or chopped, ½ cup corn and ½ cup black beans. Cook over medium high heat until there is a little browning. About 4-5 minutes.
7. On a large plate, cover with greens of your choice. Half of a 5 oz package is just about right. Top with sliced chicken breast. Next cover with the hot bean/corn/onion mixture. Add a sprinkle of shredded cheese then a hand full of tortilla strips.
8. Serve with dressing on the side.

NOTES

1 oz of greens is approximately one cup.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.