Southwestern Grilled Chicken Jalapeno Popper Salad

Southwestern Grilled Chicken Jalapeno Popper Salad

Now that I had my brand new jalapeno popper dressing I needed a salad to test it on and it could not just be any salad, it needed to be one that was strong enough to stand up the the total amazingness of the dressing. One of the first salads that came to mind was a southwestern style chopped salad filled with plenty of hearty and tasty ingredients including grilled corn, black beans, tomatoes and avocado. Continuing with the dressings jalapeno popper theme I added pickled jalapenos to the salad along with cheddar cheese that the poppers are sometimes filled with, bacon that they are sometimes wrapped in and crumbled tortilla chips for the crunchy popper coating. I wanted this salad to eat more like a meal so I topped it off with some seasoned grilled chicken. All of the flavours and textures in this salad work wonderfully together from the creamy beans and avocado which temper the jalapenos heat to the juicy tomatoes, the salty bacon, the crunchy tortilla chips and of course the super tasty jalapeno popper dressing! What a salad!

Southwestern Grilled Chicken Jalapeno Popper Salad
The salad all assembled and pretty, covered in the jalapeno popper dressing.

Southwestern Grilled Chicken Jalapeno Popper Salad
The salad all mixed up in the creamy goodness of the jalapeno popper dressing!

Southwestern Grilled Chicken Jalapeno Popper Salad

Southwestern Grilled Chicken Jalapeno Popper Salad

Southwestern Grilled Chicken Jalapeno Popper Salad

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4

A southwestern style grilled chicken salad with a spicy and creamy jalapeno popper inspired dressing.

  • 4 (6 ounce) chicken breasts
  • salt and pepper to taste
  • 6 cups romaine or other lettuce, shredded
  • 1 cup tomato, diced
  • 1 large avocado, diced
  • 1 cup corn (~2 ears), preferably grilled or charred
  • 1 cup black beans, rinsed and drained
  • 1/4 cup green or red onion, sliced
  • 1/4 cup cheddar cheese, shredded (optional)
  • 1/4 cup crumbled tortilla chips (optional)
  • 1/4 cup jalapeno popper dressing
  • fresh or pickled sliced jalapenos to taste
  • 4 strips bacon, cooked and crumbled (optional)
  1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side, set aside, let cool and slice.
  2. Assemble salad and enjoy!

Tip: Go easy on the jalapenos if you don't want a lot of heat.


Tieghan said...

Wow!! This is an amazing salad!! I love hearty salads with tons of flavors!!

RecipeGirl said...

Kevin- this looks amazing. I want it for lunch today!

Carol said...

BBQ sauce?

Carol said...

Thanks, thought I missed something!

Rosa's Yummy Yums said...

Fresh, colorful and scrumptious! A great summer salad.



Emily said...

Yummy! I love spicy southwest themed salads. Add bacon for some extra pleasure!

Anonymous said...

I want to come to your house for dinner!

Jodies Kitchen said...

Looks delicious sharing to my page.

Des @ Life's Ambrosia said...

Love love LOVE this!

Anonymous said...

I see lettuce in your picture, but none in the recipe. Iceberg, Romaine, does it matter?

amyl nz said...

This dip looks divine! I love the flavor combinations going on in it. We would love for you to link this up to our All Things Thursday Blog Hop going on right now! Hope to see you there!

Anonymous said...

Made this last night and unfortunately, we were all surprisingly underwhelmed. There is a ton of prep work (which I was prepared for) but the flavors just aren't there---it was pretty "blah". The dressing is good and I'm going to see if I can find another use for it but otherwise, not worth the work. Thanks though Kevin---I always love trying your recipes!

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