A hearty salad with tender chicken, black beans, corn, and avocado, all tossed in a creamy, smoky chipotle ranch dressing. It's a perfect, satisfying lunch or dinner that's packed with flavor and ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
862cal
59gprotein
66gcarbs
42g
Ingredients
1.5 lb Boneless Skinless Chicken Breast (about 3 medium breasts)
1 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Ground Cumin
0.5 tsp Smoked Paprika
1 tsp Salt (divided for chicken and dressing)
0.5 tsp Black Pepper (divided for chicken and dressing)
8 cups Romaine Lettuce (chopped, from 1 large head)
Protein-packed Southwest chicken salad with tangy chipotle ranch – an energy-giving, flavorful lunch!
This california dish is perfect for lunch. With 862.03 calories and 59.44g of protein per serving, it's a nutritious choice for your meal plan.
fat
15 oz
Canned Corn
(drained)
0.5 medium Red Onion (thinly sliced)
1 large Avocado (diced)
0.25 cup Cilantro (freshly chopped, for garnish)
0.5 cup Plain Greek Yogurt (full-fat recommended for creaminess)
0.5 cup Mayonnaise
0.25 cup Buttermilk (or regular milk)
2 peppers Chipotle Peppers in Adobo (minced)
1 tbsp Adobo Sauce (from the can of chipotles)
2 tbsp Lime Juice (freshly squeezed)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Dill
0.5 cup Tortilla Strips (optional, for garnish)
Instructions
1
Prepare and Cook the Chicken
In a small bowl, mix together the chili powder, cumin, smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper.
Pat the chicken breasts dry with a paper towel and rub the spice mixture evenly over all sides.
Heat olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the chicken breasts.
Cook for 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) at the thickest part.
Transfer the cooked chicken to a cutting board and let it rest for 10 minutes before slicing or dicing. This keeps the chicken juicy.
2
Make the Chipotle Ranch Dressing
In a blender or a medium bowl, combine the Greek yogurt, mayonnaise, buttermilk, minced chipotle peppers, adobo sauce, and lime juice.
Add the garlic powder, onion powder, dried dill, and the remaining 0.5 tsp salt and 0.25 tsp black pepper.
Blend or whisk until the dressing is smooth and creamy. Taste and adjust seasoning if needed. If it's too thick, add a splash more buttermilk.
Set aside or refrigerate until ready to use.
3
Assemble the Salad Base
In a large salad bowl, combine the chopped romaine lettuce, rinsed black beans, drained corn, and thinly sliced red onion.
Gently toss the base ingredients to distribute them evenly.
4
Combine, Dress, and Serve
Add the rested, sliced chicken and the diced avocado to the salad bowl.
Drizzle about half of the chipotle ranch dressing over the salad.
Gently toss everything together until well-coated. Add more dressing to your liking.
Garnish with fresh cilantro and optional tortilla strips. Serve immediately for the best texture.
