How do I prevent the avocado from browning?

Dice the avocado just before serving and toss it with a squeeze of lime juice from the dressing to slow oxidation.

Can I make the chipotle ranch dressing ahead of time?

Absolutely; the dressing keeps well in an airtight container in the fridge for up to 3 days.

What if I don't have a grill or grill pan?

Cook the chicken in a hot cast-iron skillet and char the corn in a dry non-stick pan over high heat for similar results.

Is there a substitute for chipotle peppers in adobo?

Use 1 teaspoon of smoked paprika plus a pinch of cayenne and a dash of vinegar to mimic the smoky heat.

How can I tell when the chicken is fully cooked without a thermometer?

Cut into the thickest part; the juices should run clear and the meat should be opaque all the way through.

Home / Recipes / tex_mex / Chicken Salad with Chipotle Ranch

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Chicken Salad with Chipotle Ranch

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