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Southwestern Chicken Salad (with Chipotle Ranch Dressing)
Course
Main Course, Salad
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
410
kcal
Author
Kylee Ayotte
Ingredients
Chipotle Ranch dressing
1/4
cup
mayonnaise
1/4
cup
sour cream
reduced fat works just fine
1
cup
buttermilk
1/2
tsp
kosher salt
1/4
tsp
black pepper
1
clove
garlic
grated
1
Tbs
sauce from a can of chipotle chilis in adobo
Rub
2
tsp
smoked paprika
1
tsp
prepared chili powder
1
tsp
cayenne
1
tsp
ground cumin
1
tsp
coriander
ground
1
tsp
garlic powder
1
tsp
kosher salt
1
tsp
black pepper
For the Chicken
1
lb
boneless skinless chicken breasts
, chopped into bite sized pieces
Olive oil
For the salad
Iceberg or romaine lettuce
torn into bite sized pieces
14
oz
can black beans
drained/rinsed
14
oz
can of sweet corn
drained/rinsed
1
red bell pepper
sliced into sticks
1
yellow bell pepper
sliced into sticks
cheddar cheese
to taste
Instructions
Dressing
Add mayonnaise, sour cream, and buttermilk to a bowl, and whisk until well-combined.
Add salt, pepper, garlic and chipotle sauce and stir well.
Set in the refrigerator for an hour to allow flavors to blend.
Chicken
Sprinkle the rub on the chicken, and rub to coat.
Heat olive oil in a skillet. Add the chicken and cok until almost done, then add a little water to the skillet.
Serve warm on the salad, or chill for later.
To serve
Add the salad ingredients to a bowl, and combine.
Add the dressing.
Top with chicken.
Devour.
Nutrition
Calories:
410
kcal
|
Carbohydrates:
26
g
|
Protein:
34
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Cholesterol:
93
mg
|
Sodium:
1560
mg
|
Potassium:
1013
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
2062
IU
|
Vitamin C:
97
mg
|
Calcium:
133
mg
|
Iron:
3
mg