Place a chicken breast on a cutting board and hold it flat with the palm of your non-knife hand (remember to hold your fingers up when cutting). Use a sharp knife to slice the chicken breast horizontally into two even pieces. Try to cut it as much in the center as you can to create two pieces with even thickness. Repeat with the other breast.
Mix the seasoning for the chicken until thoroughly combined and season the four chicken breast halves evenly on both sides.
Preheat a large cooking pan over medium heat and add oil.
Cook seasoned chicken breasts for a few minutes on each side, until just cooked trough. It will take 3-5 minutes per side, depending on the thickness of the chicken.
Take the chicken out of the pan and let it cool on the cutting board. When it's cooled enough to handle, slice it thinly.
Creamy Salsa Dressing:
Combine the ingredients for the dressing in a small blender and pulse until it's blended smooth.
Transfer it into a dressing storage container with a lid. You can store it in the refrigerator or use right away.
Southwest Salad:
Divide the salad mix among four salad bowls evenly.
Top the salad mix off with sliced chicken, tomatoes, peppers, corn, black beans, and shredded cheese. Add some pepitas and tortilla strips on top and serve with creamy salsa dressing.