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Southwest Chicken Salad with Smoky Chipotle Ranch Dressing

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A quick and easy Southwest chicken salad featuring tender grilled chicken, fresh veggies, and a creamy smoky chipotle ranch dressing that adds bold flavor and a satisfying texture.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), seasoned with salt, pepper, and a pinch of cumin
  • 1 tablespoon olive oil (for cooking)
  • 6 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup canned or frozen corn kernels, drained and rinsed
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1 avocado, sliced or diced
  • Fresh cilantro leaves, roughly chopped (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the chipotle peppers
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chopped cilantro (optional)
  • Crunchy tortilla strips or crushed tortilla chips (optional)
  • Jalapeño slices (optional)

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and cumin.
  2. Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat.
  3. Cook chicken for 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear.
  4. Remove chicken and rest on a plate for 5 minutes before slicing into thin strips.
  5. In a small bowl, whisk together mayonnaise, sour cream, chopped chipotle peppers, adobo sauce, lime juice, garlic powder, onion powder, smoked paprika, salt, and pepper.
  6. Stir in chopped cilantro if using. Taste and adjust chipotle or lime juice for desired smokiness and tang.
  7. Cover and refrigerate dressing while prepping the salad.
  8. Wash and dry romaine lettuce thoroughly.
  9. Halve cherry tomatoes, dice red bell pepper, finely chop red onion, and slice avocado.
  10. Rinse and drain black beans and corn if using canned or frozen.
  11. Place all veggies in a large salad bowl.
  12. Add sliced chicken on top of the salad base.
  13. Drizzle the smoky chipotle ranch dressing over the salad, starting with half and adding more to taste.
  14. Toss gently to combine all ingredients without mashing the avocado.
  15. Sprinkle tortilla strips or crushed chips just before serving for crunch.
  16. Garnish with fresh cilantro and jalapeño slices if desired.
  17. Serve immediately for maximum freshness and texture contrast.

Notes

Use a meat thermometer to ensure chicken is cooked perfectly. Let the dressing sit for 15 minutes to meld flavors. Keep lettuce dry to avoid sogginess. Start with less dressing and add more to avoid overdressing. For dairy-free dressing, substitute sour cream with coconut yogurt and mayonnaise with vegan mayo. Use gluten-free tortilla chips for gluten-free option.

Nutrition

Keywords: Southwest chicken salad, chipotle ranch dressing, smoky chipotle, easy chicken salad, healthy lunch, quick dinner, gluten-free salad, creamy dressing

Find it online: https://flurpchef.com/southwest-chicken-salad-recipe-easy-smoky-chipotle-ranch-dressing-guide/