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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.
For 4 servings
Prepare and Cook the Chicken
Make the Chipotle Ranch Dressing
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.
This southwest recipe takes 30 minutes to prepare and yields 4 servings. At 940.79 calories per serving with 73.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Assemble the Salad Base
Combine, Dress, and Serve
Replace the chicken with grilled steak, shrimp, or a can of rinsed chickpeas for a vegetarian option.
Incorporate diced bell peppers (any color), cherry tomatoes, or jicama for extra crunch and nutrients.
Serve the salad components over a bed of cooked quinoa or cilantro-lime rice to make it even more filling.
Sprinkle with crumbled cotija cheese, queso fresco, or a shredded Mexican cheese blend before serving.
The grilled chicken provides high-quality lean protein, which is essential for muscle building, repair, and keeping you feeling full and satisfied.
With black beans, corn, and fresh vegetables, this salad is rich in fiber, promoting healthy digestion and helping to regulate blood sugar levels.
Avocado is a fantastic source of monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
This colorful salad offers a wide array of essential nutrients, including Vitamin C, potassium, and iron, supporting overall immune function and energy levels.
A single serving of this salad contains approximately 550-650 calories, depending on the exact amount of dressing and optional toppings used. It's a substantial, well-balanced meal.
Yes, this salad is quite healthy. It's packed with lean protein from chicken, fiber from beans and vegetables, and healthy fats from avocado. The Greek yogurt-based dressing is also a lighter alternative to traditional ranch.
Absolutely! The dressing is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually deepen and improve overnight.
To make it vegetarian, simply omit the chicken and add an extra can of black beans or chickpeas. You could also use grilled tofu or tempeh seasoned with the same spice rub.
It's best to store the salad components and dressing separately. If the salad is already tossed, it will become soggy. Store undressed salad in the fridge for up to 2 days and the dressing for up to 4 days.
Yes, while romaine provides a great crunch, you can substitute it with iceberg lettuce, mixed greens, or spinach. A sturdy green is recommended to hold up to the hearty toppings and creamy dressing.
This recipe goes great with these complete meals
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