Southwest Chicken Salad with Chipotle Ranch

• 1 lb boneless, skinless chicken breasts
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup Chipotle Ranch Dressing (store-bought or homemade)

Steps

1. 1 Season chicken breasts with chili powder, cumin, salt, and pepper.
2. 2 Grill or pan-sear chicken until cooked through, about 6-7 minutes per side. Let rest, then slice.
3. 3 In a large bowl, combine mixed greens, cherry tomatoes, red onion, corn, black beans, and cilantro.
4. 4 Add sliced chicken to the bowl and gently toss to combine.
5. 5 Top salad with avocado and cheese if using.
6. 6 Drizzle with Chipotle Ranch Dressing before serving.

Equipment

• Grill or large skillet
• Large serving bowl

Variations

• Add diced jalapeños for extra heat.
• Substitute quinoa or brown rice for a heartier meal.

Substitutions

• Use rotisserie chicken for a quicker option.
• Substitute Greek yogurt for a lighter ranch dressing.

Pairings

• Cornbread muffins
• A crisp, cold lager

Nutrition

Tips

• For a smoky flavor boost, grill the chicken with a touch of chipotle chili powder.
• Make the salad ahead and store without the avocado and dressing to keep it fresh.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Add dressing just before serving.

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

Serving Suggestions

• Serve with warm tortilla chips on the side.
• Pair with a refreshing limeade for a complete meal.

FAQ