For the Chicken Marinade
1 Pound Boneless Chicken
½ Teaspoon Black Pepper
1 Teaspoon Salt
1 Teaspoon Lemon Juice
1 Teaspoon Salt
1 Teaspoon Lemon Juice
For the Southwest Dressing
1 Cup Sour Cream
1 Teaspoon Smoked Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Lime Juice
1 Teaspoon Cumin Powder
1 Teaspoon Black Pepper
Salt To Taste
1 Teaspoon Smoked Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Lime Juice
1 Teaspoon Cumin Powder
1 Teaspoon Black Pepper
Salt To Taste
For the Salad
1 Cup Romaine Lettuce
1 Cup Black Beans
½ Cup Tortilla Strips
½ Cup Sweet Corn
½ Cup Cucumbers
½ Cup Diced Tomatoes
1 Teaspoon Garlic Powder
½ Cup Bell Peppers
½ Cup Onions
In a bowl, take boneless chicken pieces and season with salt and freshly ground pepper.
Squeeze the juice of one lemon over the chicken and mix well to coat all pieces evenly. Let the chicken marinate for at least an hour.
Now, in a separate bowl, add sour cream, garlic powder, and cumin powder.
Add smoked paprika for that delicious, smoky flavor.
Season with salt and freshly ground pepper to taste.
Pour in the lemon juice and mix everything thoroughly. Your salad dressing is now ready.
Next, heat a frying pan over medium heat and cook the marinated chicken, flipping occasionally to ensure even cooking on both sides until fully done.
Then, add diced tomatoes, bell peppers, onions, sweet corn, beans, and cucumbers to a large mixing bowl.
Add the prepared dressing to the bowl and mix everything together. Make sure all veggies are well-coated with the dressing.
I recommend resting the chicken after cooking it for about 10 minutes before slicing or shredding it to help the juices distribute evenly. This step will guarantee that each bite is juicy and moist. Slice or shred the cooked chicken into bite-sized pieces and add them to the bowl.
Gently mix everything together again to combine the flavors.
Finally, add tortilla strips and small cubes of cheese and give the salad one last mix to distribute the ingredients evenly.
Prep Time : 15minutes mins
Cook Time : 20minutes mins
Total Time : 35minutes mins
Cuisine : American
Course : copycat
Nutrition
Calories : 734kcal | Carbohydrates : 53g | Protein : 63g | Fat : 32g | Saturated Fat : 13g | Polyunsaturated Fat : 3g | Monounsaturated Fat : 7g | Trans Fat : 0.03g | Cholesterol : 213mg | Sodium : 1504mg | Potassium : 1836mg | Fiber : 13g | Sugar : 11g | Vitamin A : 4718IU | Vitamin C : 66mg | Calcium : 220mg | Iron : 5mg
1 Cup Black Beans
½ Cup Tortilla Strips
½ Cup Sweet Corn
½ Cup Cucumbers
½ Cup Diced Tomatoes
1 Teaspoon Garlic Powder
½ Cup Bell Peppers
½ Cup Onions
In a bowl, take boneless chicken pieces and season with salt and freshly ground pepper.
Squeeze the juice of one lemon over the chicken and mix well to coat all pieces evenly. Let the chicken marinate for at least an hour.
Now, in a separate bowl, add sour cream, garlic powder, and cumin powder.
Add smoked paprika for that delicious, smoky flavor.
Season with salt and freshly ground pepper to taste.
Pour in the lemon juice and mix everything thoroughly. Your salad dressing is now ready.
Next, heat a frying pan over medium heat and cook the marinated chicken, flipping occasionally to ensure even cooking on both sides until fully done.
Then, add diced tomatoes, bell peppers, onions, sweet corn, beans, and cucumbers to a large mixing bowl.
Add the prepared dressing to the bowl and mix everything together. Make sure all veggies are well-coated with the dressing.
I recommend resting the chicken after cooking it for about 10 minutes before slicing or shredding it to help the juices distribute evenly. This step will guarantee that each bite is juicy and moist. Slice or shred the cooked chicken into bite-sized pieces and add them to the bowl.
Gently mix everything together again to combine the flavors.
Finally, add tortilla strips and small cubes of cheese and give the salad one last mix to distribute the ingredients evenly.
Prep Time : 15minutes mins
Cook Time : 20minutes mins
Total Time : 35minutes mins
Cuisine : American
Course : copycat
Nutrition
Calories : 734kcal | Carbohydrates : 53g | Protein : 63g | Fat : 32g | Saturated Fat : 13g | Polyunsaturated Fat : 3g | Monounsaturated Fat : 7g | Trans Fat : 0.03g | Cholesterol : 213mg | Sodium : 1504mg | Potassium : 1836mg | Fiber : 13g | Sugar : 11g | Vitamin A : 4718IU | Vitamin C : 66mg | Calcium : 220mg | Iron : 5mg
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