Southwest Chicken Chopped Salad with Cilantro Ranch

• 1 lb boneless, skinless chicken breasts
• 1/2 cup ranch dressing
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups romaine lettuce, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (frozen and thawed is fine)
• 1/2 cup shredded cheddar cheese
• 1/4 cup tortilla chips, crushed

Steps

1. 1 Preheat grill to medium-high heat. Season chicken breasts with salt, pepper, and cumin. Grill for 6-7 minutes per side, or until cooked through. Let rest, then chop.
2. 2 In a small bowl, whisk together ranch dressing, cilantro, and lime juice to make the cilantro ranch dressing.
3. 3 In a large bowl, combine romaine lettuce, bell peppers, cherry tomatoes, red onion, black beans, and corn.
4. 4 Add the chopped grilled chicken to the salad and toss gently to combine.
5. 5 Drizzle cilantro ranch dressing over the salad. Top with shredded cheddar cheese and crushed tortilla chips before serving.

Equipment

• Grill
• Large mixing bowl
• Whisk

Variations

• Add grilled shrimp for a seafood twist.
• Substitute chicken with chickpeas for a vegetarian option.

Substitutions

• Use Greek yogurt in place of ranch dressing for a lighter option.
• Substitute cilantro with parsley if cilantro isn't available.

Pairings

• Cornbread muffins
• A crisp white wine or a light Mexican lager

Nutrition

Tips

• For a smoky flavor, use a pinch of smoked paprika in the cilantro ranch dressing.
• Grill the chicken ahead of time to save on prep work.

Storage

Store salad without dressing in an airtight container in the fridge for up to 2 days. Add dressing before serving.

Freezing: Does not freeze well due to the freshness of the vegetables and the dressing.

Serving Suggestions

• Serve with warm flour tortillas for a taco salad option.
• Pair with a zesty limeade for a refreshing meal.

FAQ