id="wpurp-container-recipe-516" data-id="516" data-permalink="https://www.thecelestiallife.com/recipe/spicy-southwest-salad/" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.thecelestiallife.com/wp-content/uploads/2017/08/Spicy-Southwest-Salad-Close-e1503965766381.jpg" data-servings-original="8" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Spicy Southwest Salad
Servings Prep Time
8servings 30minutes
Cook Time
30minutes
Servings Prep Time
8servings 30minutes
Cook Time
30minutes
Ingredients
Chicken
Corn
Tortilla Strips
Pumpkin Seeds
Instructions
  1. Combine paprika, chili powder, cayenne pepper, salt, and the zest of one lime. Rub of the chicken breast and let marinate while making the rest of the salad.
  2. Heat your grill (you can use the oven as well) to medium high. Rub the corn and peppers with olive oil, then place on the grill. Grill the corn until it is cooked through and the pepper until they are soft. Once they are cool, remove the corn from the cob and dice the peppers. Set aside.
  3. Whisk all of the salsa ingredients together and season to taste. Set aside.
  4. Preheat your oven to 350 F. Cut the corn tortillas into strips. Coat in olive oil, then sprinkle with salt. Spread them out on a baking sheet and bake until crispy, about 10 minutes.
  5. Coat the pumpkin seeds in the lime juice, then season with chili powder and salt. Bake in the oven just until lightly toasted, about 5 minutes.
  6. Drizzle chicken with olive oil. Place on grill and cook on one side about 4-5 minutes. Flip and cook on the other side until a temperature of 165 F is reached, about 3 minutes depending on the thickness of your chicken.
  7. While the chicken is cooking, place your greens in bowls. Top with the corn, peppers, black beans, tomatoes, carrots, cheese, cabbage, pepitas, and tortilla strips.
  8. Remove the chicken from the grill and slice it. Place on top of the salad, then drizzle with dressing.
  9. Enjoy!

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