Recipe: Southwest Chicken Salad – August 2020

Southwest Chicken Salad

Yields 4 servings Total Time: 30 minutes


  • Boneless, skinless chicken breasts-2 pieces or 2 cups
  • Bacon- 2 strips
  • Avocado-1 full
  • Red onion- ¼ cup, small diced
  • Corn- ½ cup
  • Red bell pepper= ½ cup, small diced
  • Tortilla Strips (seasoned with salt or southwest
  • seasoning)- 1 ½ cups


  • Greek yogurt- ½ cup + 1 T
  • White wine vinegar- 2 Tablespoons
  • Agave (can also use honey)- 1 Tablespoon
  • Jalapeno- 1 ½, diced
  • Chives- 1 Tablespoon, chopped
  • Cilantro- ¼ cup, chopped
  • Parsley- ¼ cup, chopped
  • Salt & Pepper to taste

Preheat oven to 350°, salt and pepper chicken breasts and bake on a slightly oiled pan for 20 minutes or until it reads 160°.

Cook bacon on frying pan until browned, transfer to plate with a paper towel.

Dice red onion, bell pepper and avocado. If using frozen corn, defrost in a bowl with water or in the oven until lightly roasted. Once chicken and bacon are done, dice into large pieces. Transfer all to a bowl.

To make dressing: prepare fresh herbs and jalapeno by dicing (can be left large). Transfer all ingredients to a food processor and process until smooth.

Pour over bowl with salad and mix thoroughly. Add a pinch more of salt if needed. Add tortilla strips and mix together. Serve over bed of lettuce or in a wrap. Top with more tortilla strips and avocado if desired. Enjoy!