Southwest Chicken Salad

The grilled chicken southwest salad finished and dressed with the chipotle dressing in a white bowl.

Southwest Chicken Salad

This grilled chicken Southwest salad is topped with an easy-to-make chipotle ranch dressing. It’s a delicious and satisfying option for lunch or dinner.

Course Salad

Cuisine American

Keyword chicken, easy salads, grilled chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 448kcal

Author Elizabeth Rodriguez

Ingredients

½ cup Ranch Dressing use your favorite brand
1-2 tablespoons Chipotle Hot Sauce or to taste, use your favorite brand
1½ pound Chicken Breast skinless and boneless (4 thin pieces- about 5-6 ounces, or 2 large pieces cut in half)
1 teaspoon Chili Powder
1 teaspoon Salt
½ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Cumin
¼ teaspoon Black Pepper
12-16 ounces Lettuce Mix we used prepackaged salad mix
4-5 ounces Corn canned corn drained and rinsed or frozen corn cooked to package directions, drained, and cooled
4-5 ounces Canned Black Beans drained and rinsed
8 ounces Tomatoes sliced (we use cherry tomatoes, use your favorite)
¼ cup Shredded Cheddar Jack Cheese or Monterey jack, cheddar, or use your favorite
Lime wedges for serving optional
Tortilla strips or crushed tortilla chips for serving optional

Instructions

Add ranch dressing (enough for 4 servings) to a small bowl or jar. Add the chipotle pepper sauce to taste. Stir well to combine. I like to start off with 1 tablespoon of the hot sauce, then I taste and adjust until it’s just right. Refrigerate the dressing until it is ready to serve. Stir well just before serving.
Make a seasoning mix. It will make it easier to season the chicken. Add the chili powder, salt, garlic powder, onion powder, cumin, and black pepper to a small bowl. Stir well to combine.
Sprinkle the chicken on both sides with the prepared seasoning mix. If you are not using it right away cover it loosely with foil or plastic wrap and refrigerate.
Grill the chicken over moderate to moderate-low heat until the internal temperature is at least 165°F on the largest, thickest piece. Approximately 10-15 minutes. Turn the chicken once or twice during the cooking time. The cooking time will depend on the thickness of the chicken and the temperature of the grill.
When it’s cooked through remove it from the grill, set it on a cutting board. When it has cooled enough to handle, slice it into strips or cut it into cubes.

Build the salad

Divide the lettuce into four bowls. Then top each salad with a quarter each of the corn, black beans, tomatoes, cheese, and top with the chicken. If desired, add limes wedges and tortilla chips as a garnish. Serve with the chipotle ranch dressing and enjoy.

Nutrition