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Chicken: Cut the chicken into cubes or strips then place into zip-lock bag or small mixing bowl. Dice the garlic and cilantro and place into a separate mixing bowl. Add lime juice, olive oil and seasonings then whisk all together until well combined. Pour the marinade over the chicken breast and then refrigerate for 4-8 hours or overnight.
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Spicy Ranch Dressing: Combine Ranch dressing with hot sauce, smoked paprika, garlic powder and chili powder. The spices can be adjusted to taste for the dressing.
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Salad: Chop enough lettuce to fill a salad bowl with several inches of room on top. Add onions, tomatoes and cilantro then set aside for now. Amounts can be adjusted to your preference.
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Heat several tablespoons of olive oil in a non-stick skillet, then add the marinated chicken and fry on both sides until cooked through (roughly 2-3 minutes per side). Remove the chicken as soon as the internal temperature reaches 165 degrees and allow to rest for several minutes. Toss the drained canned corn and rinsed black beans in the same skillet over medium heat until they are toasted and heated through.
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Top the salad with the hot chicken, beans and corn, then finish it off with avocado slices, crushed tortilla chips and shredded cheese. Serve with dressing and enjoy!
This salad is best when served fresh, storage notes and prep ahead tips below.
Southwestern Chicken Salad with Spicy Ranch Dressing
Notes
This salad is easy to customize to your liking. You can add or omit vegetables and can adjust the dressing to your taste.
For best flavor prep the dressing a day or two ahead of time to allow the ingredients to blend and develop a richer flavor.
You can also use plain Ranch dressing or avocado dressing for this salad (recipe linked below).
Additional notes and step by step photos below.
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