Southwest Chicken Salad (with Chipotle Ranch Dressing)

Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!

Update: This was originally posted in June of 2013 and has been updated to improve reader experience with new photos!

This is a quick fix dinner -if you have things done ahead of time. I recommend prepping the components on the weekend, ready to throw together for a quick and amazing weeknight meal.

Easy to throw together on a weeknight, and has enough “stuff” in it to satisfy even the hungriest of Husbands.

Use the chicken recipe and make grilled chicken outside, vs on the stovetop!

Salad dinners are awesome, Try this Kale Salad Recipe with a little protein added, or go for this Southwestern Pasta Salad?

Why you’ll love this recipe

• Easy to make ahead and assemble when it’s dinner time.
• Hearty enough to BE a main course.
• You can make it in mason jars and take to work! Just layer the dressing on the bottom, and add the rest of the ingredients. Store in the refrigerator and empty onto a plate at lunch time.

Kylee’s Notes & FAQs

How to layer the salad if making ahead and storing in mason jars

Add the salad dressing first, then the chicken, and then the corn and black beans, followed by the lettuce on top.

Shortcuts

• Use a food processor fitted with a small bowl to make the dressing.
• Switch out the rub for taco seasoning and save yourself a step or 2.
• Use a rotisserie chicken or leftover chicken breasts and repurpose into this meal. Just add sliced chicken to a large bowl with the seasoning, and a little lime juice.

Additions

You could change this up and add tortilla chips, guacamole and pico de gallo and call it Taco Salad!

Key Recipe Ingredients

The full list of ingredients and amounts is found in the printable recipe card below. 

How to make this recipe

For the Chipotle Ranch Dressing

1. Add mayonnaise, sour cream, and buttermilk to a bowl, and whisk until well-combined. If the dressing is too thick, add a bit more buttermilk. If it’s too thin, add a bit more mayo and sour cream. Just eyeball it, it’s a dressing – a little of this, a little of that is the perfect way to make it to your tastes.
2. Add salt, pepper, garlic, and chipotle sauce and stir well. If you like more heat, you can add more sauce (or you can add one or half of one of the peppers, finely chopped).
3. Sample the dressing, add more of whatever you like. When the dressing tastes good – put it in the fridge for an hour or two for all the flavors blend. I make this ahead of time and keep it in the fridge. It will be good for about a week.

FOR THE CHICKEN

1. Sprinkle the rub on the chicken and … well, rub it in.
2. Heat some olive oil in a skillet, and add the chicken. Cook until almost done, then add a little water to the skillet. Makes the chicken juicy and delicious. Set aside.

To serve

1. Add the salad ingredients to a bowl, and combine.
2. Add the dressing (or just let your family do their own).
3. Top with chicken.
4. Devour

More easy Salad Recipes

• Easy Chicken Salad Recipe (low fat). A classic chicken salad recipe that you can make fast! Use Greek yogurt and low-fat mayonnaise to cut calories, without sacrificing flavor!
• Grilled Vegetable Salad. A spectacular, smoky charcoal-grilled salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
• The Best Tuna Salad. Jalapenos, onion, tomatoes, and celery all feature in this super easy to make recipe!

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Southwestern Chicken Salad (with Chipotle Ranch Dressing)

5 from 1 vote

Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!

Author: Kylee Ayotte

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Yield: 4

1x2x3x

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)

Directions

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.

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Nutrition Facts

Calories: 410kcal | Carbohydrates: 26g | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 1560mg | Potassium: 1013mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2062IU | Vitamin C: 97mg | Calcium: 133mg | Iron: 3mg

Disclaimer

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.

Update: This was originally posted in June of 2013 and has been updated to improve reader experience with new pictures!