Chicken Salad with Chipotle Ranch

Name: Chicken Salad with Chipotle Ranch
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 500 g chicken breast (boneless, skinless, pounded to even thickness); 300 g romaine lettuce (washed, dried, chopped into bite-sized pieces); 2 pcs corn (fresh ears, husked, kernels cut from cob); 100 g black beans (dried, soaked overnight and boiled until tender, or use 1 can drained); 2 pcs avocado (ripe, diced); 150 g cherry tomato (halved); 0.5 pcs red onion (medium, thinly sliced); 3 tbsp cilantro (chopped, for garnish); 0.5 cup yogurt (thick, plain); 2 tbsp lime juice (freshly squeezed); 2 pcs chipotle pepper in adobo sauce (canned, finely minced, plus 1 tsp adobo sauce); 1 pcs garlic (clove, minced); 2 tbsp olive oil; 0.25 tsp salt (divided, for chicken and dressing); 1 pinch black pepper; 1 pinch cumin powder; 1 pinch smoked paprika

RATING

4.6/5(157)

TASTE SCORE

8/10

Smoky, creamy, and with just the right kick, this loaded chicken salad brings together juicy grilled chicken, crisp romaine, sweet corn, black beans, and avocado. Tossed in a zesty homemade chipotle ranch dressing that's way better than anything from a bottle, it's a satisfying one-bowl meal ready in under 30 minutes.

PREP

15m

COOK

12m

SERVES

1 CUP

540 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prep the dressing.
1.In a small bowl, combine yogurt, lime juice, minced chipotle peppers, adobo sauce, garlic, olive oil, and a pinch of salt.
2.Whisk until smooth and creamy. Cover and refrigerate while you prep the rest.
TIPMake the dressing first so the flavors meld. It tastes even better after 10-15 minutes of resting.
prep · ~5 min
Season the chicken.
1.Pat chicken breasts dry with paper towels.
2.Rub both sides with smoked paprika, cumin powder, black pepper, and remaining salt.
3.Drizzle with 1 tsp olive oil and massage gently.
grill · ~12 min
Grill the chicken and corn.
1.Heat a grill pan or outdoor grill to medium-high heat.
2.Place chicken breasts on the grill and cook 5-6 minutes per side, until internal temperature reaches 165°F.
3.At the same time, grill the corn kernels in a single layer, stirring occasionally, until lightly charred (3-4 minutes).
4.Transfer chicken to a board, let rest 5 minutes, then slice against the grain.
TIPDon't move the chicken around on the grill — let it sear undisturbed for clean grill marks and juicy meat.
assemble · ~3 min
Toss the salad.
1.In a large mixing bowl, combine chopped romaine, grilled corn, black beans, cherry tomatoes, and red onion.
2.Drizzle half the chipotle ranch dressing over the top and toss gently to coat.
assemble · ~2 min
Plate and finish.
1.Divide the dressed salad among four plates or bowls.
2.Top each with sliced grilled chicken and diced avocado.
3.Drizzle with remaining dressing and scatter chopped cilantro over the top.
serve
Serve immediately while the chicken is still warm and the lettuce is crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken breasts to an even thickness before seasoning to ensure they cook uniformly and stay juicy.
2
For the best smoky flavor, grill the corn kernels directly on the grates until charred in spots, then cut them off the cob.
3
Let the grilled chicken rest for 5 minutes before slicing to keep the juices locked in the meat.
4
Toss the salad gently with just half the dressing first, then add more as needed to avoid a soggy texture.
5
If making ahead, store the dressing, chicken, and salad components separately and assemble just before serving.
6
Use thick Greek yogurt for the dressing to avoid a watery consistency; strain regular yogurt through a cheesecloth if needed.

RECIPE VARIATIONS