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Crispy Southwest Chicken Cutlet Salad: Easy Weeknight Dinner

crispy southwest chicken cutlet salad - featured image
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A quick and easy weeknight dinner featuring crispy seasoned chicken cutlets over a crunchy salad with black beans, corn, avocado, and a smoky lime dressing. Ready in 30 minutes.

Ingredients

Scale
  • 1 pound chicken cutlets
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 head romaine lettuce, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1 teaspoon honey
  • Pinch of salt

Instructions

  1. Pat the chicken cutlets dry with a paper towel. In a small bowl, mix smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Sprinkle evenly over both sides of the cutlets and rub in.
  2. Heat olive oil in a large skillet over medium-high heat. Place the seasoned cutlets in the skillet (cook in batches if needed). Cook for 4-5 minutes on the first side until golden, then flip and cook for another 3-4 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.
  3. While the chicken rests, make the dressing: In a small bowl or jar, combine Greek yogurt, lime juice, adobo sauce, honey, and a pinch of salt. Whisk or shake until smooth. Adjust seasoning to taste.
  4. In a large mixing bowl, combine chopped romaine, black beans, corn, cherry tomatoes, red onion, and cilantro. Toss gently.
  5. Slice the rested chicken against the grain into thin strips.
  6. Pour about half the dressing over the salad base and toss to coat. Divide between bowls. Top with sliced chicken and diced avocado. Drizzle remaining dressing over the top.
  7. Serve immediately.

Notes

Don’t skip drying the chicken for a better crust. Let the pan get hot before adding chicken. Rest the chicken before slicing to keep it juicy. Prep all ingredients before cooking. Taste the dressing and adjust to your liking.

Nutrition

Keywords: crispy chicken cutlet salad, southwest chicken salad, easy weeknight dinner, healthy chicken salad, 30-minute meal

Find it online: https://chloeplate.com/crispy-southwest-chicken-cutlet-salad-easy-weeknight-dinner/