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–+ servings
Southwest Chicken Salad

Satisfying Southwest Chicken Salad with Chipotle Ranch

This Southwest Chicken Salad is a colorful, protein-packed meal with grilled chicken and zesty chipotle ranch dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1.5 pounds Chicken Breast boneless and skinless; can swap with turkey or tofu
  • 12-16 ounces Lettuce Mix mix of leafy greens or pre-packaged variety
  • 4-5 ounces Corn canned or frozen; fresh corn is a delightful alternative when in season
  • 4-5 ounces Canned Black Beans packed with protein and fiber; dry beans can be cooked and used
  • 8 ounces Tomatoes sliced; cherry or grape tomatoes work wonderfully
  • 0.25 cup Shredded Cheddar Jack Cheese consider dairy-free option for vegan twist
  • Tortilla Strips or Crushed Tortilla Chips optional crunchy topping
  • Lime Wedges zesty garnish
For the Dressing
  • Ranch Dressing store-bought or homemade
  • Chipotle Hot Sauce adjust to spice preference
For the Seasoning
  • Chili Powder boosts flavor
  • Garlic Powder fresh garlic can substitute
  • Onion Powder fresh chopped onions can work
  • Cumin coriander can be a flavorful swap
  • Salt consider low-sodium option
  • Black Pepper use white pepper for milder flavor

Equipment

  • Grill
  • Mixing Bowl
  • Whisk
  • knife

Method
 

Step-by-Step Instructions
  1. In a medium bowl or jar, combine ranch dressing with chipotle hot sauce and whisk until blended. Refrigerate.
  2. In a small bowl, combine chili powder, salt, garlic powder, onion powder, cumin, and black pepper. Stir to evenly distribute.
  3. Sprinkle the seasoning mix over both sides of the chicken breast and rub it in for maximum flavor. Cover and refrigerate if not cooking immediately.
  4. Preheat grill to medium heat at about 350°F. Grill the chicken for 10-15 minutes, flipping halfway, until it reaches an internal temperature of 165°F.
  5. After grilling, let the chicken rest for a few minutes, then slice into strips or cubes.
  6. Divide the lettuce mix into four bowls. Layer with equal amounts of corn, black beans, tomatoes, and grilled chicken. Top with cheese.
  7. Garnish with lime wedges and optional tortilla strips. Drizzle with chipotle ranch dressing before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Use fresh, high-quality chicken for the best flavor. Adjust dressing to taste and consider prepping components separately for quick assembly later.

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