Southwest Chicken Salad

A flavorful and delicious salad with plenty of crunch.

  • 20 min

    Preparation
  • 30 min

    Cooking
  • 50 min

    Total time
  • 4

    Servings
  • Moderate

    Level
  • 22

    Ingredients

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Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 4 Southwest Chipotle Chicken Patty
  • ½ cup frozen corn
  • ¾ tsp olive oil
  • ⅛ tsp smoked paprika
  • ⅛ tsp kosher salt
  • 8 cups romaine lettuce, shredded
  • ½ cup black beans, drained and rinsed
  • ¼ cup green onions, chopped
  • ⅔ cup fresh cilantro, roughly chopped
  • ¼ diced tomatoes
  • ½ cup vegan mayonnaise*
  • ¼ cup vegan sour cream*
  • ⅝ tsp Vegan Worcestershire sauce*
  • 1 ⅛ tsp white vinegar
  • 4 ½ tbsp fresh cilantro, roughly chopped
  • ½ tsp onion, roughly chopped
  • 2 tbsp fresh parsley, roughly chopped
  • ⅛ tsp red pepper or cayenne
  • ½ tsp garlic powder
  • 1 avocado, sliced
  • 1 cup corn tortilla strips
  • * Please use whatever products you have in your kitchen; vegan ingredients are just what we have in ours.

Instructions:

  • Step 1.

    In a medium nonstick skillet, cook 4 Hungry Planet Southwest Chipotle Chicken Patties™ as instructed on package. Transfer browned patties to cutting board and slice each patty into 1/4" strips; set aside.

  • Step 2.

    Combine ½ cup frozen corn with ¾ tsp olive oil, ⅛ tsp smoked paprika, and ⅛ tsp kosher salt. Roast at 400°F. For 20 minutes or until brown and crispy, stir every 5 minutes.

  • Step 3.

    Lightly toss 8 cups romaine lettuce, ½ cup black beans, ¼ cup green onions, ⅔ cup fresh cilantro, and ¼ diced tomatoes together.

  • Step 4.

    Blend ½ cup vegan mayonnaise*, ¼ cup vegan sour cream*, ⅝ tsp Vegan Worcestershire sauce*, 1 ⅛ tsp white vinegar , 4 ½ tbsp fresh cilantro, ½ tsp onion, 2 tbsp fresh parsley, ⅛ tsp cayenne and ½ tsp garlic powder in a blender until smooth.

  • Step 5.

    Toss lettuce mixture with Cilantro Ranch Dressing and arrange on plates or a platter. Garnish salad with avocado slices and tortilla strips. Arrange cooked chicken on top.

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