Southwest Chicken Salad (with Chipotle Ranch Dressing)

A bowl filled with black beans, corn, shredded cheese, grilled chicken, sliced avocado, red and yellow bell peppers, lettuce, and cilantro on a white wooden table.

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!

Course Main Dish, Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 410kcal

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 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.

Nutrition