lunch · gluten-free
Southwest chicken salad
Chili-spiced chicken over greens with corn, black beans, peppers and a creamy chipotle-lime dressing.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Season the chicken with spices and salt and cook in oil until done, 5–6 minutes a side, to 74°C (165°F). Rest and slice.
-
2
Whisk yogurt, chipotle, lime and a pinch of salt; thin with water.
-
3
Top romaine with corn, beans, pepper, cheese and chicken.
-
4
Drizzle with dressing and scatter tortilla strips.
