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Grilled Southwest Chicken Salad

Zesty Grilled Southwest Chicken Salad for Fresh Flavor Delight

This Grilled Southwest Chicken Salad is a vibrant celebration of fresh ingredients and flavors, perfect for quick dinners or meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Boneless skinless chicken breasts or thighs Marinate for flavor
  • 2 medium heads Romaine lettuce For crunch and freshness
  • 1.5 cups Black beans Drained and rinsed
  • 2 ears Corn Adds sweetness and crunch
  • 1 pint Grape or cherry tomatoes Halved
  • 2 Ripe avocados For creaminess
  • 0.25 cup Minced red onion For zesty flavor
  • Cilantro Optional, adjust to taste
  • 0.5 cup Mexican cheese blend Or substitute with Monterey or Pepper Jack
  • Tortilla chips Slightly crushed, to taste
  • 0.5 cup Pepitas or sunflower seeds Roasted and salted
For the Chipotle Ranch Dressing
  • 3-5 Chipotle peppers in adobo sauce Plus 1 tsp adobo
  • 0.5 cup Greek yogurt Adds creaminess
  • 0.25 cup Mayonnaise Can swap for more yogurt
  • Fresh lime juice Squeezed for acidity
  • 2 cloves Garlic Minced
  • 1 packet Ranch seasonings Or homemade blend
  • Spices Smoked paprika, ground cumin, onion powder, salt
  • Milk As needed for consistency

Equipment

  • Grill
  • Mixing Bowl
  • food processor
  • Serving Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by whisking together chili lime marinade ingredients. Coat the chicken, marinate for at least 30 minutes or up to 8 hours.
  2. Prepare the dressing by blending chipotle peppers, Greek yogurt, mayonnaise, lime juice, garlic, ranch seasoning, spices, and a splash of milk until smooth.
  3. Cook the chicken on a preheated grill or skillet for 5-7 minutes per side until it reaches 165°F.
  4. Assemble the salad in a large bowl with chopped romaine, black beans, corn, halved tomatoes, minced onion, and cheese. Toss gently.
  5. Slice the grilled chicken and arrange on top of the salad. Drizzle with the chipotle ranch dressing and sprinkle with tortilla chips and pepitas.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 80IUVitamin C: 60mgCalcium: 20mgIron: 15mg

Notes

Store salad and dressing separately for 2-3 days. Add tortilla chips just before serving for crunch.

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