Southwest Chicken Salad

Build the Meal Around Southwest Chicken Salad

• Warm corn tortillas
• Sliced radishes
• Lime wedges

How to Cook Southwest Chicken Salad

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1. Cut the chicken breasts in half horizontally to make thinner cutlets. Rub them with the chili powder, cumin and paprika.

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2. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken for 5 to 6 minutes on each side, until golden and cooked through. Rest on a board for 5 minutes, then slice.

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3. Whisk the yogurt, lime juice, cilantro, garlic and salt in a bowl, adding a spoonful of water if it is too thick.

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4. Divide the romaine between four plates. Top with the beans, corn, tomatoes, avocado, cheddar and sliced chicken. Spoon over the dressing.

   Mark done

Worth Knowing Before You Cook

Pound thick parts of the breast to an even thickness so the chicken cooks at the same rate throughout.

If the spices start to scorch, lower the heat; burnt chili is bitter.

Use a thermometer if you have one: chicken is done at 74°C in the thickest part.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Best eaten straight away. The cooked chicken keeps in the fridge for 3 days; the dressing for 3 days in a jar.

Southwest Chicken Salad: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.