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Ultimate Southwest Chicken Salad with Creamy Chipotle Ranch Dressing

A vibrant southwest salad topped with shredded chicken, avocado, black beans, corn, and a creamy orange dressing.
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Create a vibrant, satisfying Southwest Chicken Salad featuring seasoned chicken, black beans, corn, and a homemade creamy chipotle ranch dressing. This recipe offers approachable elegance for a quick dinner or healthy lunch.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups chopped romaine lettuce
  • 1 cup roasted corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1 avocado, diced
  • 1/2 cup tortilla strips for topping
  • For the Creamy Chipotle Ranch Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons lime juice
  • 1 tablespoon adobo sauce from canned chipotles
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Season the chicken breasts with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until fully cooked (internal temperature reaches 165°F). Remove chicken, let it rest for 5 minutes, then shred or dice it.
  3. Prepare the dressing: Combine mayonnaise, buttermilk, lime juice, chipotle adobo sauce, smoked paprika, and garlic powder in a small bowl. Whisk until smooth. Season with salt and pepper.
  4. Assemble the salad: In a large bowl, combine the romaine lettuce, corn, black beans, tomatoes, bell pepper, and red onion.
  5. Add the seasoned chicken to the salad mixture.
  6. Drizzle the desired amount of creamy chipotle ranch dressing over the salad ingredients and toss gently to coat.
  7. Divide the salad among serving bowls. Top each serving with diced avocado and tortilla strips.

Notes

  • For an easy meal prep option, keep the dressing separate and add it just before serving to maintain the crispness of the greens.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • This salad works well with grilled steak or ground turkey instead of chicken for a protein variation.

Nutrition

Find it online: https://www.unfoldrecipes.com/southwest-salad-recipe-quick-dinner/