Southwest Chicken Salad
This Southwest Chicken Salad has it all! Packed with juicy grilled chicken, black beans, corn, tomatoes, avocado and a zesty homemade Southwest dressing, it’s perfect for lunch, dinner and meal prep.
Ingredients
- 2 chicken breasts boneless, skinless
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon chipotle powder
- ¼ teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup corn drained and rinsed
- 1 cup black beans drained and rinsed
- ¼ cup red onion diced
- ½ cup bell pepper diced
- 1 cup cherry tomatoes halved
- 4-6 heads romaine lettuce chopped
- 1 avocado sliced
- as needed tortilla strips
- as needed cheddar cheese shredded
Southwest Dressing: Chipotle Ranch
- ½ cup mayo
- ½ cup sour cream
- 2 cloves garlic
- 1 tablespoon ranch dressing seasoning mix
- ¼-1/2 cup fresh cilantro
- 4 teaspoons chipotle sauce or 1-2 chipotle peppers with 1-2 teaspoons of adobo sauce
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 tablespoons milk more if the dressing needs to be thinned out
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Add the chicken 2 teaspoons of olive oil and seasonings to a bowl, mixing until the chicken is fully coated.
- Heat a skillet or cast-iron griddle over medium heat, add the oil, and cook the chicken for 5-7 minutes per side. Squeeze some fresh lime juice on the chicken if desired. Let it rest for 10 minutes before slicing.
- To make the dressing, add all of the dressing ingredients to a blender and blend until smooth. Add more chipotle sauce if you want the dressing to be spicier.
- To assemble the salad, start with a base of lettuce, then add the vegetables, sliced chicken, tortilla strips, cheese, and finish with a drizzle of chipotle ranch dressing. Enjoy!
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