This is hands down the best Southwest Chicken Salad I’ve ever had!  Perfect combo of flavors, tang and textures that I have perfected.  It will not disappoint. Oh, and it’s packed with nutrition. This recipe will make 2 dinner plate sized portions:

[ingredients title=”Ingredients”]

  • 6 cups torn romaine lettuce leaves
  • 8 oz seasoned chicken breasts sliced in strips (I seasoned mine with a chili lime seasoning)
  • 1 large tomato chopped
  • 1 cooked corn on the cob with kernels cut off
  • 2 rounds onion, thinly sliced
  • 1 bell pepper thinly sliced
  • 1/4 Jicama peeled and julienned
  • 1/2 chopped cilantro
  • 1/2 cup Mexican queso
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/2 whole wheat flour tortilla or 1 corn tortilla cut into thin strips about 3″x1/4″

[/ingredients]Creamy Cilantro Lime Salad Dressing to die for:[ingredients title=”Ingredients”]

  • 1/2 cup organic cultured sour cream or Plain Greek yogurt
  • 1/2 cup mayonnaise or veganaise
  • 1/2 cup chopped cilantro
  • 1 lime juiced
  • 2 cloves garlic crushed
  • 1/4 cup salsa verde (Add hot sauce if you like)

[/ingredients][directions title=”Directions”]

  1. Toast your pumpkin seeds and tortilla strips by laying on a baking sheet (you can line with foil or parchment paper to make clean up super simple. Drizzle with olive oil and salt
  2. Toast a few min in a 400′ oven or a toaster oven works too. Toast until crispy and slightly browned.
  3. To make dressing I prefer to add ingredients to a mason jar or other lidded container and shake well to combine or pulse a few times in a blender here (even simpler).
  4. Assemble salad with ingredients in order listed. Top with tortilla strips and pumpkin seeds
  5. Drizzle with salad dressing (about 1/4 cup/dinner plate sized salad )