This Southwest chicken salad combines seasoned chicken thighs, pan-roasted sweet potatoes, crisp romaine, cotija, pepitas, and a creamy roasted poblano-lime dressing. It’s a satisfying main-dish salad with plenty of texture and bold, fresh flavor.
This Southwest chicken and sweet potato salad turned out to be one of those dinners that surprised both of us. Preston called it restaurant quality, and I agree. If you like hearty dinner salads like my steakhouse salad or fall harvest cobb salad, this one falls in that same category. The combination of juicy, slightly charred chicken, sweet potatoes, romaine, cotija, pecans, and the creamy roasted poblano dressing really works.
The dressing was the standout for me. Roasting the poblano gives it a distinctive flavor without making it hot. The lime keeps it bright and tangy. I added Greek yogurt to make it creamy, and that turned out to be exactly what it needed.
Even the sweet potatoes won us over. Neither Preston nor I usually get excited about sweet potatoes, but pan-roasting them with cumin and chili powder made them satisfying and delicious. If you like that combination, my apple butter chicken & sweet potato salad is another dinner salad featuring chicken and sweet potatoes.
Reasons to Love This Recipe
Ingredients at a Glance
For the Roasted Poblano Dressing
- Poblano Peppers. Roasting brings out their flavor and keeps the heat level mild.
- Plain Greek Yogurt. This gives the dressing its creamy texture without overwhelming the flavor of the poblano.
- Fresh Lime Juice. Adds fresh tangy flavor that goes well with the other ingredients.
- Extra-Virgin Olive Oil. Olive oil gives the dressing body and helps everything blend together smoothly.
- Honey. A small amount of honey softens the acidity. It doesn’t make the dressing noticeably sweet.
- Dijon Mustard. Dijoh provides another layer of flavor and helps bring the dressing together.
- Garlic. We use a small amount, so it complements the poblano.
- Kosher Salt. Enhances flavors.
For the Sweet Potatoes
- Sweet Potato. Peel and cut it into ½- to ¾-inch cubes so the pieces have enough time to brown while still becoming tender inside.
- Olive Oil. Olive oil helps the cubes brown and prevent them from sticking to the skillet.
- Cumin and Chili Powder. These give the sweet potatoes their Southwest flavor.
- Kosher Salt. Seasons the potatoes as they cook.
For the Chicken
- Boneless, Skinless Chicken Thighs. Thighs stay juicy and develop a satisfying browned exterior in the skillet.
- Olive Oil. Helps with browning.
- Chili Powder, Cumin, and Smoked Paprika. This simple seasoning mixture gives the chicken plenty of flavor without competing with the dressing.
- Kosher Salt. Seasons the chicken throughout.
For the Salad
- Romaine Lettuce. We like romaine here because its crisp texture holds up well under the chicken and sweet potatoes.
- Red Onion. Adds freshness and a little bite.
- Cotija Cheese. Cotija works especially well with the poblano and lime flavors. Feta works well as a substitute.
- Pecans. These add another layer of crunchy texture to the salad. They are optional.
- Fresh Cilantro. Finishes the salad with on a fresh note. It’s totally optional if you don’t like it.
How to Make It (Photo Tutorial)
Roast the Poblano Pepper. Roast the poblanos until blistered and charred, then cover for about 10 minutes. Peel away the skins and remove the stems and seeds.
Tips for Success
- Give the chicken time to brown. That lightly crusty exterior was one of our favorite parts of the finished salad. Avoid moving the chicken around too much while the first side cooks.
- Use temperature to judge the chicken. Chicken thighs vary in thickness, so an instant-read thermometer is more reliable than the clock alone. Cook to at least 165 F (74 C).
- Keep the sweet potatoes fairly small. Cubes between ½ and ¾ inch can become tender while still developing browned edges.
- Use water only when you need it. If the potatoes are browning faster than they’re cooking through, a tablespoon of water and a brief cover will help soften the centers.
- Don’t be afraid to really roast the poblanos. You want plenty of blistering and blackening on the skins. Once covered, the loosened skins should peel away easily.
- Dress the salad just before serving. This keeps the romaine crisp and lets you control exactly how much dressing goes on each serving.
Variations
Because the combination worked so well as tested, I wouldn’t make major changes to this recipe. A few simple adjustments should work if needed.
Chicken breasts: Boneless, skinless chicken breasts can be substituted, but cooking time will depend heavily on thickness. Cook to 165 F (74 C) and take care not to overcook them.
Cheese: Feta can stand in for cotija if that’s what you have, although the flavor will be a little different.
Pepitas: If you don’t have pepitas, another roasted seed or chopped toasted nut can provide the same crunchy element.
Cilantro: If you don’t care for cilantro, you can leave it out rather than replacing it with another strong herb.
Make Ahead
Several components can be prepared ahead, which makes this a good salad to split into smaller tasks.
The roasted poblano dressing can be made up to 3 days ahead and refrigerated in an airtight container. Stir or whisk it before serving.
The sweet potatoes can be cooked and refrigerated for up to 4 days. Reheat them briefly before assembling the salad if you want the warm-and-cool contrast, or serve them chilled.
The chicken can also be cooked up to 4 days ahead and kept refrigerated in a separate airtight container. Serve it chilled or gently reheated.
For the best texture, wait to assemble and dress the salad until you’re ready to eat.
Ways to Serve It
This salad is substantial enough to be dinner all by itself, but there are a few ways you can build a meal around it.
- With warm bread. Add garlic dinner rolls or crusty bread if you’d like something alongside the salad. We like to enjoy it with tortilla chips sometimes too.
- For a casual dinner with friends. Serve everything family-style and let everyone build their own salad. A bowl of hatch chile corn salad or tomatillo salsa on the table would fit right in with the Southwest flavors.
- For meal prep. Divide the romaine, toppings, chicken, and sweet potatoes into separate containers and keep the dressing on the side. Assemble just before eating so the greens stay crisp.
Storage
Store the chicken, sweet potatoes, dressing, and salad ingredients separately whenever possible.
Cooked chicken and sweet potatoes will keep for up to 4 days in the refrigerator. The roasted poblano dressing will keep for up to 3 days.
If you’ve already assembled the salad, store leftovers in an airtight container and eat them as soon as practical. Once dressed, the romaine will soften as it sits.
More Main Dish Salads
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Roasted Poblano Dressing
- 2 medium poblano peppers
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small clove garlic very finely minced
- ½ teaspoon kosher salt
Sweet Potatoes
- 1 pound sweet potato peeled and cut into ½- to ¾-inch cubes (See Note 1)
- 4 teaspoons olive oil extra virgin
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
Chicken
- 1 pound boneless, skinless chicken thighs
- ¾ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 4 teaspoons olive oil
Salad
- 6 cups romaine lettuce chopped
- ½ cup sliced red onion thinly
- ½ cup cotija cheese crumbled
- ¼ cup pecans chopped
- ¼ cup chopped fresh cilantro
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Place the 2 medium poblano peppers under the broiler or directly over a gas flame. Cook, turning as needed, until the skins are blistered and blackened on most sides.Transfer the poblanos to a bowl and cover for about 10 minutes. Peel away the loosened skins, then remove the stems and seeds.
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Add the roasted poblanos, ½ cup plain Greek yogurt, ¼ cup fresh lime juice, 6 tablespoons extra-virgin olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1 small clove garlicced), and ½ teaspoon kosher salt to a small blender. Blend until mostly smooth. Set aside. (See Note 3)
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Heat 4 teaspoons olive oil in a large skillet over medium heat. Add the 1 pound sweet potato(cubed), ½ teaspoon kosher salt, ½ teaspoon ground cumin, and ½ teaspoon chili powder.Cook for about 10 to 15 minutes, turning occasionally, until browned on several sides and tender in the center. If the sweet potatoes begin to brown too quickly, add 1 tablespoon water and cover briefly. Uncover and continue cooking until the moisture evaporates. Add another tablespoon of water only if needed. Transfer the sweet potatoes to a plate. (See Notes 1 and 4)
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Pat the 1 pound boneless, skinless chicken thighs dry. Season with the ¾ teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon smoked paprika.Heat 4 teaspoons olive oil in the same skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes on the first side and 4 to 6 minutes on the second side, depending on thickness, until browned and the thickest portion reaches at least 165 F (74 C). (See Note 2)
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Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice. (See Note 5)
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Divide the 6 cups romaine lettuce among four plates. Top with the sweet potatoes, sliced chicken, ½ cup sliced red onion, ½ cup cotija cheese, ¼ cup pecans, and ¼ cup chopped fresh cilantro.Drizzle with the roasted poblano dressing to taste and serve.
- Keep the sweet potato cubes between ½ and ¾ inch so they cook through while still having time to brown. Use a large skillet and avoid crowding the potatoes.
- Chicken thigh thickness varies, so use the internal temperature rather than cooking time alone to determine doneness. The thickest portion should reach at least 165 F (74 C).
Make Ahead and Storage
The roasted poblano dressing can be made ahead and refrigerated in an airtight container for up to 3 days. Stir or whisk before serving.
The cooked sweet potatoes can be refrigerated in an airtight container for up to 4 days. Reheat briefly before assembling the salad or serve chilled if preferred.
The cooked chicken can be refrigerated in an airtight container for up to 4 days. Slice before serving and use chilled or gently reheated. Store it separately from the lettuce and other salad components until ready to assemble.
Calories: 644kcal | Carbohydrates: 35g | Protein: 31g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 1442mg | Potassium: 1014mg | Fiber: 7g | Sugar: 11g | Vitamin A: 22933IU | Vitamin C: 54mg | Calcium: 215mg | Iron: 3mg
Servings: 4 main-dish servings
Calories: 644kcal
