Grilled Chicken Southwest Salad with Cumin Lime Vinaigrette

Ingredients

• 2 largepechugas de pollo grandes, deshuesadas y sin piel
• 15 ml (1 tablespoon)aceite de oliva virgen extra
• 2.5 ml (1/2 teaspoon)chile ancho en polvo
• 2.5 ml (1/2 teaspoon)comino molido
• 2.5 ml (1/2 teaspoon)sal kosher
• 2.5 ml (1/2 teaspoon)pimienta negra molida
• 283 g (10 ounces)lechuga romana, en trozos pequeños
• 170 g (1 cup)alubias negras en conserva, escurridas y enjuagadas
• 300 g (2 cups)tomates cherry, cortados por la mitad
• 1 grandepimiento rojo, cortado en tiras de 6 mm (1/4 inch)
• 330 g (2 cups)granos de maíz dulce, ligeramente cocidos o crudos
• 113 g (1 cup)queso cheddar rallado
• 60 ml (1/4 cup)aceite de oliva virgen extra
• 45 ml (3 tablespoons)vinagre de sidra
• 10 ml (2 teaspoons)ralladura de lima
• 15 ml (1 tablespoon)zumo de lima recién exprimido
• 2.5 ml (1/2 teaspoon)miel
• 10 ml (2 teaspoons)hojas de cilantro picadas
• 5 ml (1 teaspoon)comino molido
• 5 ml (1 teaspoon)mostaza de Dijon
• 2.5 ml (1/2 teaspoon)ajo en polvo
• 0.6 ml (1/8 teaspoon)cayena molida
• 2.5 ml (1/2 teaspoon)sal kosher
• 1.25 ml (1/4 teaspoon)pimienta negra molida

Instructions

1. 1

   Precalienta la parrilla

   Para la ensalada, calienta la parrilla a temperatura media-alta y asegúrate de que las rejillas estén limpias.

2. 2

   Sazona el pollo

   Unta las pechugas con 15 ml (1 tablespoon) de aceite de oliva. Mezcla en un cuenco pequeño el chile en polvo, el comino, la sal y la pimienta; reparte la mezcla por toda la superficie del pollo.

3. 3

   Asa y corta

   Asa el pollo hasta que esté hecho y pásalo a un plato para que se enfríe. Cuando esté frío, córtalo en tiras.

4. 4

   Monta la ensalada

   Reparte la lechuga en una fuente grande. Coloca encima las alubias negras, los tomates cherry, el pimiento, el maíz, el queso y el pollo.

5. 5

   Mezcla la vinagreta

   Para la vinagreta, bate todos sus ingredientes en un cuenco pequeño con unas varillas hasta que queden bien mezclados. Rinde aproximadamente 240 ml (1 cup).

6. 6

   Sirve la ensalada

   Acompaña con guacamole, tus tortillas crujientes favoritas o tortillas blandas a la parrilla o tostadas, cebolla roja encurtida y gajos de lima para exprimir por encima.

What is a Southwest chicken salad?

This is a substantial salad inspired by the flavours and ingredients associated with Southwestern and Mexican cooking: beans, corn, fresh vegetables, chilli and cumin. The recipe combines them with grilled chicken and a sharp lime dressing.

The mix works because it brings together crisp lettuce and pepper, juicy tomatoes, creamy beans and cheese, and smoky, warmly seasoned chicken. The vinaigrette adds acidity to balance the richer ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 22g protein, 24g carbs, 20g fat.

The corn and beans contribute much of the salad’s carbohydrate, while the chicken and beans provide protein. Olive oil and cheddar account for much of the fat; for a balanced plate, include a generous amount of the lettuce and vegetables alongside the chicken.

Seasoning the chicken

Spice rub: Ancho chilli powder and cumin give the chicken a rounded, earthy flavour, while salt and black pepper provide the basic seasoning. Coat the chicken evenly so each strip is flavoured.

Oil: A thin coating of olive oil helps the dry seasoning cling and makes the chicken easier to handle on the grill. The recipe uses a separate, larger amount of oil in the dressing.

Getting the chicken right

Grilling: The method calls for medium-high heat and clean grates, which help the chicken cook without sticking. Cooking time depends on the thickness of the breasts, so check that the centres are fully cooked rather than relying on a set time.

Resting: Let the chicken cool on a plate before slicing it into strips. This also makes it easier to arrange neatly over the salad.

Building contrast in the bowl

Greens and vegetables: Tear the romaine into manageable pieces and halve the cherry tomatoes so they are easy to eat. The sliced red pepper and corn add sweetness and crunch.

Beans and cheese: Drain and rinse the canned beans well before adding them. Scatter the cheddar over the salad so its savoury flavour is spread through the other toppings.

Whisking the cumin lime vinaigrette

Balance: Olive oil gives the dressing body, while cider vinegar, lime zest and lime juice supply its tang. Honey rounds out the sharpness, and Dijon mustard helps the ingredients come together.

Mixing: Whisk the dressing until it looks evenly blended, then drizzle it over the salad at serving time. Give it another quick whisk if it separates while standing.

Serving and timing

Assembly: Arrange the ingredients over the lettuce on a large platter for a colourful presentation, or divide them between individual plates. Keeping the dressing separate until serving helps the greens stay crisp.

On the side: The recipe suggests guacamole, tortilla chips or grilled or toasted soft tortillas, pickled red onions and fresh lime wedges. These let everyone add crunch, richness or extra citrus to taste.

Recipe notes & tips

• Clean the grill grates before heating so the chicken is less likely to stick.
• Cut thicker parts of the chicken to an even thickness so they cook more evenly.
• Rinse and drain the beans thoroughly to keep excess canning liquid out of the salad.
• Whisk the vinaigrette again just before pouring if the oil has separated.
• Add the dressing shortly before serving to preserve the romaine’s crisp texture.
• Cut the chicken across the grain for more tender strips.

Variations

• More heat: Add extra cayenne to the vinaigrette to make it spicier.
• Fresh herbs: Add more chopped cilantro to the dressing or scatter it over the finished salad.
• Creamier topping: Serve with guacamole as suggested alongside the salad.
• Extra crunch: Offer tortilla chips at the table for diners to crumble over their portions.
• Soft tortilla side: Grill or toast soft tortillas and serve them alongside the salad.

Common mistakes to avoid

• Dirty grill grates: Clean them before cooking so the chicken is less likely to adhere.
• Uneven seasoning: Rub the spice mixture over both sides of the chicken for more consistent flavour.
• Guessing doneness by time: Check the thickest part of the chicken to make sure it is fully cooked.
• Slicing too soon: Let the chicken cool on a plate before cutting it into strips.
• Soggy lettuce: Dress the salad just before serving rather than letting it sit coated.
• Separated dressing: Whisk the vinaigrette again until it is well blended before serving.

How to store

Store undressed salad components, cooked chicken and vinaigrette separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently until hot, or serve it cold; assemble the salad just before eating.

Frequently asked questions