Description
A vibrant salad featuring marinated chicken, fresh veggies, and a creamy dressing that packs a flavorful punch.
Ingredients
Scale
- 2 chicken breasts
- â…“ cup dill pickle juice
- 1 tbsp sour cream
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp ancho chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil for cooking
- â…“ cup mayonnaise
- ½ cup hot Jalapeno salsa (or any salsa)
- â…“ cup sour cream
- Bunch of cilantro leaves (½ loose cup)
- 2 tbsp lime juice
- Pinch of salt and black pepper
- ½ tsp ancho chili powder
- ½ tsp garlic powder
- 2 cups romaine lettuce, chopped
- 2 cups spring mix
- ½ cup cheddar cheese
- ½ cup canned black beans, rinsed
- ½ cup corn, rinsed
- ½ bell pepper, chopped
- 12 grape tomatoes
- ½ cup tortilla strips
- ½ cup Chili lime pepitas
Instructions
- Pound the chicken breast with a meat tenderizer a few times to ensure even cooking.
- Pour pickle juice over the chicken and let it marinate for 2-4 hours in the refrigerator.
- Mix spices in a bowl for the chicken.
- Pat the marinated chicken dry, spread with sour cream, then cover with the spice mix.
- Heat olive oil in a pan over medium heat. Cook chicken for 4 minutes, then flip and cook another 4 minutes until cooked through.
- Cool the chicken on a plate and prepare the dressing by blending dressing ingredients until smooth.
- Toast pepitas in a skillet with olive oil and chili powder for 2-3 minutes, then add lime juice and salt.
- In a bowl, combine salad ingredients and top with sliced chicken and drizzle with dressing.
Notes
For best results, allow the chicken to reach room temperature before cooking. Marinate overnight for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Marinating and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg