Make this hearty, high-protein Southwest Chicken Salad for a quick dinner or healthy meal prep. It features tender chicken, fresh vegetables, and a smoky chipotle ranch dressing for bold Tex-Mex flavor.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings
Category:Lunch
Method:Tossing
Cuisine:Tex Mex
Diet:Low Fat
Ingredients
Scale
1 head romaine lettuce, chopped
2 cups cooked chicken breast, shredded or diced
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup tortilla chips, crushed (optional, for topping)
For the Chipotle Ranch Dressing:
1/2 cup plain Greek yogurt
1/4 cup buttermilk or milk
1 tablespoon lime juice
1 teaspoon chipotle powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the Chipotle Ranch Dressing: In a small bowl, whisk together the Greek yogurt, buttermilk, lime juice, chipotle powder, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning if needed. Set aside.
Prepare the Salad Base: In a large bowl, combine the chopped romaine lettuce, cooked chicken, rinsed black beans, thawed corn, cherry tomatoes, and red onion.
Assemble the Salad: If you are meal prepping, layer the ingredients in containers, keeping the dressing separate. For immediate serving, toss the salad ingredients lightly.
Dress and Serve: Drizzle the desired amount of chipotle ranch dressing over the salad. Toss gently to coat.
Finish: Top the salad with diced avocado, fresh cilantro, and crushed tortilla chips, if using. Serve this high protein lunch immediately.
Notes
For a gluten free salad option, skip the tortilla chips or use certified gluten free chips.
You can grill or bake your chicken ahead of time to make this a truly quick dinner salad.
This recipe is excellent for meal prep salads; store the dressing in a separate small container.