I seriously cannot wait for you guys to try this recipe collab that I did with Carissa Stanton (aka the one and only @broccyourbody on IG!!) We had SO much fun making this fall inspired salad and we can’t wait for you guys to try it!
I’m not sure if there is anything more comforting than fried chicken! This fall southwest salad has SOOO many great textures and flavors: crispy chicken, roasted sweet potatoes, creamy avocado and the best dressing!!
The recipe:
Fry the Chicken
Pound chicken breasts if needed.
Whisk the egg in a shallow bowl.
In a separate shallow dish, season the flour with salt, pepper, garlic salt, and any additional spices you like.
Dip the chicken in the egg wash, then coat thoroughly with the seasoned flour.
Heat olive oil in a frying pan over medium heat.
Cook the chicken for about 5 minutes per side or until golden brown. Lower the heat and let it simmer for 5 more minutes until cooked through.
Remove and slice into strips.
Roast the Sweet Potatoes
In another pan, cook the peeled and chopped sweet potatoes with olive oil, salt, and pepper for about 10 minutes, or until fork tender.
Make the Jalapeño Lime Ranch:
In a small bowl, mix ranch dressing, minced jalapeño, and lime juice.
Assemble the Salad
In a large bowl, add romaine lettuce, corn, black beans, cherry tomatoes, avocado, cheddar cheese, and roasted sweet potatoes.
Top with the sliced fried chicken and crushed tortilla chips.
Drizzle with the jalapeño lime ranch dressing.
Southwest Fall Salad (in collab with @broccyourbody)!!
Ingredients
- 2 chicken breasts
- 1 cup flour
- 1 egg
- 4 cups romaine lettuce chopped
- 1 medium sweet potato peeled and chopped
- 1/2 cup corn fresh, canned, or frozen
- 1/2 cup black beans drained and rinsed
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 cup shredded cheddar cheese
- Handful of crushed tortilla chips
For the Jalapeño Lime Ranch
- 1/2 cup ranch dressing
- 1 tbsp minced jalapeño
- Juice from 1/2 lime
Instructions
Fry the Chicken
- Pound chicken breasts if needed.
- Whisk the egg in a shallow bowl.
- In a separate shallow dish, season the flour with salt, pepper, garlic salt, and any additional spices you like.
- Dip the chicken in the egg wash, then coat thoroughly with the seasoned flour.
- Heat olive oil in a frying pan over medium heat.
- Cook the chicken for about 5 minutes per side or until golden brown. Lower the heat and let it simmer for 5 more minutes until cooked through.
- Remove and slice into strips.
Roast the Sweet Potatoes
- In another pan, cook the peeled and chopped sweet potatoes with olive oil, salt, and pepper for about 10 minutes, or until fork tender.
- Make the Jalapeño Lime Ranch:
- In a small bowl, mix ranch dressing, minced jalapeño, and lime juice.
Assemble the Salad
- In a large bowl, add romaine lettuce, corn, black beans, cherry tomatoes, avocado, cheddar cheese, and roasted sweet potatoes.
- Top with the sliced fried chicken and crushed tortilla chips.
- Drizzle with the jalapeño lime ranch dressing.
