Poach your chicken breast in a pot of water on your stovetop. When the chicken has reached an internal temperature of 165o, remove it from the water and set it aside to cool.

Cut up the salad ingredients. Cut the pepperoni slices into quarters. Cut the chicken breast, cheese, and avocado into cubes, and the olives into slivers. You can pull the mandarins in half with your fingers.

For the Southwestern Cumin Dressing

In a bowl combine the wet ingredients: mayonnaise, sour cream, lemon juice, and green chili salsa

Add the dry ingredients (salt, pepper, garlic powder, and cumin) to the bowl with the wet ingredients. 

Whisk thoroughly to combine. Your goal is to thoroughly mix the sour cream and the mayo and the seasonings. The green chili salsa will provide some chunks of chili and tomato for texture.

To build the salad

Plate lettuce in the bottom of a salad bowl. Arrange the ingredients in rows on top of the lettuce like a cobb salad. 

Serve the salad with the dressing on the side. Keeping the dressing on the side allows your guest to use their preferred amount of dressing. By not dressing the salad it’s easier to refrigerate the leftovers with the dressing making the lettuce mushy.