Alberto’s Southwest Salad
What You’ll Need
For the chicken:
2 lbs skinless, boneless chicken thighs (6–8 pieces)
1 ½ tbsp olive oil
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp chili powder
Juice of 1 lime
For the salad:
6 cups mixed greens (romaine, spring mix, or a blend)
2 cups shredded cabbage (green or red)
1 large avocado, diced
1 can (15 oz) black beans, rinsed and drained
½ cup fresh cilantro, roughly chopped
1 cup pico de gallo (or fresh salsa)
½ cup crumbled cotija cheese
1 cup tortilla strips or crushed tortilla chips
For the honey-lime vinaigrette:
⅓ cup olive oil
3 tbsp fresh lime juice
1 tbsp honey
1 clove garlic, minced
½ tsp cumin
½ tsp chili powder
Salt & pepper, to taste
How to Make
Pre-heat oven to 400°F.
First, let’s prep and season our chicken.
Pat thighs dry. Rub with olive oil. Mix salt, pepper, paprika, garlic powder, onion powder, cumin, and chili powder, then coat evenly. Squeeze lime juice over the top. Line a baking sheet with parchment for easy cleanup. Place thighs in a single layer on the sheet pan. Roast for 20–25 minutes, or until internal temp reaches 170–175°F. Rest for 5–10 minutes, then shred into bite-sized pieces with two forks. Toss with any pan juices or an extra squeeze of lime.
While the chicken cooks, let’s get our dressing together.
In a small bowl, whisk olive oil, lime juice, honey, garlic, cumin, and chili powder. Season with salt and pepper. Whisk until smooth.
Finally, it’s time to assemble our salad!
In a large bowl, combine mixed greens and shredded cabbage. Add shredded chicken, avocado, black beans, cilantro, pico de gallo, and cotija. Drizzle with honey-lime vinaigrette and gently toss until coated. Just before serving, top with tortilla strips for crunch.
Enjoy!
