Southwest Chicken Salad (with Chipotle Ranch Dressing)
This post may contain affiliate links. See our affiliate policy here.
This Southwest Chicken Salad is not your average dinner salad. Think smoky spice-rubbed chicken, black beans, sweet corn, and colorful bell peppers, all loaded into a bowl and drizzled with a creamy chipotle ranch dressing that you will want to put on everything.
Hearty enough to be dinner. Easy enough for a weeknight. And that dressing? It keeps in the fridge for a week. You’re welcome.
If you love a salad that eats like a meal, you’ll also want to check out this Kale Salad and this Southwestern Pasta Salad!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
This one checks every box. It’s got big flavor, it comes together fast, and it’s hearty enough that nobody’s going to wander back into the kitchen an hour later looking for a snack.
- That dressing. Creamy, smoky, with just enough heat. You’ll make extra and put it on everything. Don’t say I didn’t warn you.
- It eats like a meal. Spice-rubbed chicken, black beans, corn, avocado – this is not a side salad situation.
- Make-ahead friendly. Cook the chicken and whip up the dressing ahead of time, then just assemble when you’re ready. Weeknight dinner sorted.
- Mason jar lunches. Layer it up and grab it on your way out the door. Lunch actually worth looking forward to.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Chipotle chilis in adobo. You only need a tablespoon of the sauce from the can, not the whole thing. Freeze the rest in an ice cube tray so it doesn’t go to waste!
- Buttermilk. This is what makes the dressing creamy and tangy. No buttermilk? Add a splash of white vinegar to regular milk and let it sit for a few minutes.
- Smoked paprika. Don’t skip this one. It’s what gives the chicken that deep, smoky flavor that makes this salad.
- Avocado. Totally optional (to the point where I left it out of the photo).
- Chicken. Rotisserie chicken works great here if you want to save time. Leftover grilled chicken is also perfect.
- Cheese. Cheddar is classic, but cotija or pepper jack are both delicious swaps.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump- Make the chipotle ranch dressing first. Whisk together the mayo, sour cream, and buttermilk. Add the salt, pepper, garlic, and chipotle sauce and stir well. Taste it. Add more of whatever you like. Then stick it in the fridge for at least an hour so the flavors can do their thing. I usually make this the night before.
- Make the spice rub. Combine all the spices in a bowl and toss the chicken pieces in until every bit is coated. Don’t be shy with it.
- Cook the chicken. Heat a little olive oil in a skillet over medium-high heat. Add the chicken and cook until almost done, then splash in a little water. This keeps it juicy instead of dry. Set aside.
- Assemble the salad. Add your lettuce, black beans, corn, bell peppers, and cheese to a big bowl. Top with the chicken, drizzle that chipotle ranch all over, and add the avocado last. Devour.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Variations
- Grill the chicken. Same rub, same result, just with those gorgeous grill marks. Perfect for summer.
- Make it a taco salad. Add tortilla strips, pico de gallo, and guacamole. Nobody will complain.
- Swap the protein. Shrimp with the same spice rub is incredible. Steak works too.
- Change up the cheese. Cotija, pepper jack, or a Mexican blend all work great here.
- Make it a wrap. Pile everything into a large flour tortilla. Lunch sorted.
Make ahead and storage
This salad is genuinely great for meal prep. Here’s how to do it right:
Cook the chicken and make the dressing ahead of time and store them separately in the fridge. The dressing keeps for up to a week. The chicken is good for 3-4 days.
When you’re ready to eat, just assemble and go. Add the avocado last so it doesn’t brown.
For grab-and-go lunches, use mason jars. Layer the dressing on the bottom, then the chicken, then the corn and black beans, then the lettuce on top. Flip into a bowl at lunchtime. Done.
Kylee’s Notes
- No time to make the rub? Swap it for taco seasoning. Works great.
- A small food processor makes the dressing even easier.
- Make extra dressing. You’ll want it on everything else this week.
Troubleshooting
- My dressing is too thick. Add a splash more buttermilk and whisk again. Easy fix.
- My dressing is too thin. Add a little more mayo and sour cream. Stir and taste.
- My chicken turned out dry. Make sure you’re adding that splash of water to the skillet at the end. It makes a real difference. Also don’t overcook it – chicken pieces cook fast!
- It’s too spicy. Cut the cayenne in half next time. You can always add heat but you can’t take it away!
FAQs
It has some heat from the cayenne and chipotle ranch, but it’s not overwhelming. If you’re sensitive to spice, cut the cayenne in half and use less chipotle sauce in the dressing.
Yes and they’re actually great here. Thighs stay juicier than breasts and hold up well to the spice rub. Same cooking method, just watch the time as they may take a couple minutes longer.
Yep! Add a tablespoon of white vinegar or lemon juice to a cup of regular milk, let it sit for 5 minutes, and use that instead.
More recipes to love
Some of our favorite salad recipes:
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Crunchy Curried Chicken Salad. A brilliant make-ahead curried chicken salad balanced with tart apples, sweet raisins, and finished with cilantro, this is one you will make over and over!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Southwest Chicken Salad (with Chipotle Ranch Dressing)
Ingredients
Chipotle Ranch dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream reduced fat works just fine
- 1 cup buttermilk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove minced garlic minced
- 1 tablespoon sauce from a can of chipotle chilis in adobo
Rub
- 2 teaspoons smoked paprika
- 1 teaspoon prepared chili powder
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon coriander ground
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Chicken
- 1 pound boneless skinless chicken breasts , chopped into bite sized pieces
- Olive oil
For the salad
- Iceberg or romaine lettuce torn into bite sized pieces
- 14 ounces can black beans drained/rinsed
- 14 ounces can of sweet corn drained/rinsed
- 1 red bell pepper sliced into sticks
- 1 yellow bell pepper sliced into sticks
- cheddar cheese to taste
- sliced avocado
Instructions
Dressing
- Add 1/4 cup mayonnaise, 1/4 cup sour cream, and 1 cup buttermilk to a bowl, and whisk until well-combined.
- Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 clove minced garlic and 1 tablespoon sauce from a can of chipotle chilis in adobo and stir well.
- Set in the refrigerator for an hour to allow flavors to blend.
Make the rub
- Combine 2 teaspoons smoked paprika, 1 teaspoon prepared chili powder, 1 teaspoon cayenne, 1 teaspoon ground cumin, 1 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon black pepper in a bowl.
Chicken
- Sprinkle the rub on 1 pound boneless skinless chicken breasts, and rub to coat.
- Heat Olive oil in a skillet. Add the chicken and cook until almost done, then add a little water to the skillet.
To serve
- Add the Iceberg or romaine lettuce, 14 ounces can black beans, 14 ounces can of sweet corn, 1 red bell pepper, 1 yellow bell pepper, and cheddar cheese to a bowl, and combine.
- Add the dressing.
- Top with chicken.
- Devour.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I love the idea of having this in a mason jar – thank you for including tips on how to store this salad that way! Now in the warmer months salad is a great meal prep option but I tend to get too little creative and a bit boring with my salads. This was definitely inspiring!
I created a new "chicken" file since we seem to eat so much of it. This makes a great addition!
I created a new "chicken" file since we seem to eat so much of it. This makes a great addition!
Ok, I've been DYING for some really delicious but fulfilling salad recipes. So excited to have found one! This looks amazing! Adding it to our weekly menu, for sure.
This looks delicious and colorful, perfect for summer!