Southwest Salad With Chipotle Ranch Dressing Recipe

As a food blogger, I created a Southwest Salads recipe featuring grilled chicken, corn, black beans, tomatoes and bell peppers on crisp romaine with a smoky chipotle ranch that also works beautifully as a wrap filling.

I’ve been making this recipe all summer and for good reason. As someone who loves Southwest Salads, I can’t resist piling smoky grilled chicken and ripe avocado into a big bowl then spooning that addictive Chipotle Ranch Salad dressing on top.

It’s bold, a little messy and totally craveable, crunchy and creamy at the same time. Great for a fast weeknight dinner or to toss in a tortilla when you need lunch on the run.

I swear you’ll be scraping the bowl, and that’s when you know it’s a keeper.

Ingredients

• Romaine lettuce, crisp leaves, low calorie, high in fiber and vitamin A.
• Grilled chicken, lean protein, keeps you full, builds muscle, mild savory taste.
• Black beans, rich in fiber and plant protein, add creamy texture and earthiness.
• Avocado, packed with healthy fats and potassium, makes the salad silky and rich.
• Corn kernels, sweet and starchy, bring brightness and a little crunch to salad.
• Chipotle pepper, smoky spicy kick, adds heat and subtle tang from adobo.
• Mayonnaise and sour cream, creamy base, delivers richness and helps dress everything.
• Cilantro, bright herby notes, lifts flavors, but some people find its soapy taste.

Ingredient Quantities

• 6 cups romaine lettuce, chopped (about 2 heads)
• 1 lb boneless skinless chicken breasts, grilled and sliced
• 1 cup corn kernels (grilled, roasted or thawed frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 large red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 large avocado, diced
• 1 cup shredded cheddar or Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• Flour tortillas or tortilla strips for serving, optional
• Lime wedges for serving, optional
• 1/2 cup mayonnaise
• 1/2 cup sour cream (or Greek yogurt)
• 1/4 cup buttermilk (more if you want a thinner dressing)
• 1 packet (about 1 oz) ranch seasoning mix
• 1 chipotle pepper in adobo from the can plus 1 tsp adobo sauce (more if you like heat)
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste

How to Make this

1. Preheat grill or skillet to medium high, season 1 lb boneless skinless chicken breasts with salt and pepper, grill about 6 to 7 minutes per side until internal temp reads 165 F, let rest 5 minutes then slice against the grain so it’s tender.

2. While chicken cooks, char 1 cup corn kernels in a hot skillet or on the grill with a little oil until you get some brown spots, or roast frozen corn in a hot pan, then set aside.

3. Make the chipotle ranch dressing: in a bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk (add more later if you want it thinner), 1 packet ranch seasoning, 1 chipotle pepper from the can plus 1 tsp adobo sauce (use more if you like heat), 1 tbsp fresh lime juice, 1/2 tsp garlic powder, 1/2 tsp onion powder and salt and black pepper to taste; blitz with a fork or immersion blender until smooth and chill at least 15 minutes so the flavors marry.

4. Prep the salad veg: chop about 6 cups romaine lettuce, halve 1 cup cherry tomatoes, dice 1 large red bell pepper, thinly slice 1/4 cup red onion, drain and rinse 1 (15 oz) can black beans, dice 1 large avocado and chop 1/4 cup fresh cilantro.

5. Assemble on a large platter or in a big bowl: spread the romaine, scatter the charred corn, black beans, tomatoes, bell pepper and red onion, then arrange the sliced grilled chicken on top.

6. Add the avocado, sprinkle 1 cup shredded cheddar or Mexican blend cheese and 1/4 cup chopped cilantro, then drizzle the chipotle ranch over the salad starting with half and tossing gently to coat, add more dressing as needed so nothing gets soggy.

7. Taste and finish with extra salt and black pepper if needed, squeeze lime wedges over the salad for brightness, and garnish with extra cilantro or cheese if you want.

8. For serving options: spoon into warmed flour tortillas to make wraps or scatter tortilla strips over the top for crunch, serve immediately so avocado stays fresh.

Equipment Needed

1. Grill or large heavy skillet (cast iron works great), you can use either for the chicken
2. Instant-read meat thermometer, super helpful so you don’t overcook the chicken
3. Long tongs and a flat spatula for flipping chicken and corn
4. Chef’s knife and cutting board, sharp knife makes everything faster
5. Large skillet or grill pan for charring the corn, you can reuse the chicken pan if needed
6. Mixing bowl and a whisk or small immersion blender for the chipotle ranch dressing
7. Measuring cups and spoons for the dressing ingredients
8. Can opener and a colander or fine-mesh strainer for draining and rinsing the beans
9. Large serving platter or big salad bowl plus serving utensils for assembling and serving

FAQ

Southwest Salad With Chipotle Ranch Dressing Recipe Substitutions and Variations

• Chicken: grilled shrimp, rotisserie chicken, or firm tofu if you want it vegetarian (tofu works best marinated and seared)
• Romaine lettuce: mixed salad greens, baby spinach, or shredded green cabbage for extra crunch
• Mayonnaise + sour cream: all Greek yogurt, plain yogurt thinned with a little olive oil, or mashed avocado for a lighter, creamier dressing
• Chipotle pepper in adobo: 1 tsp chipotle powder plus a touch of tomato paste, smoked paprika with a pinch of cayenne, or 1 tbsp sriracha for heat

Pro Tips

1) Quick brine for juicier chicken: 20 to 30 minutes in a salt water brine (a tablespoon of salt per cup of water) makes a big difference, then pat dry before cooking. It helps keep the breast from drying out, especially if your grill runs hot. Don’t skip the resting though, slicing right away steals the juices.

2) Get big corn flavor without fuss: toss the kernels in a hot skillet with a tiny pinch of sugar and leave them alone until they brown, that little bit of sugar helps caramelize faster. A cast iron pan gives the best char, and if you cant get char use a quick torch or broiler for spots.

3) Dressings are your friend and your secret weapon: make the chipotle ranch a few hours ahead so the smokey heat mellows. If it gets too thick add more buttermilk or a splash of lime juice, if its too spicy a spoonful of sour cream or honey calms it. Store leftovers in a jar, it keeps well for several days.

4) Keep the salad from getting soggy and still have creamy avocado: toss the lettuce with just a little dressing first so it clings, then add everything else and finish with more dressing only at the table. Halve or dice the avocado and toss it with a squeeze of lime right after cutting to slow browning, or add the avocado last so it stays fresh.

Southwest Salad With Chipotle Ranch Dressing Recipe

Recipe by Noel Matthews

0.0 from 0 votes

As a food blogger, I created a Southwest Salads recipe featuring grilled chicken, corn, black beans, tomatoes and bell peppers on crisp romaine with a smoky chipotle ranch that also works beautifully as a wrap filling.

Pin

Servings

6

servings

Calories

513.7

kcal

Equipment: 1. Grill or large heavy skillet (cast iron works great), you can use either for the chicken
2. Instant-read meat thermometer, super helpful so you don’t overcook the chicken
3. Long tongs and a flat spatula for flipping chicken and corn
4. Chef’s knife and cutting board, sharp knife makes everything faster
5. Large skillet or grill pan for charring the corn, you can reuse the chicken pan if needed
6. Mixing bowl and a whisk or small immersion blender for the chipotle ranch dressing
7. Measuring cups and spoons for the dressing ingredients
8. Can opener and a colander or fine-mesh strainer for draining and rinsing the beans
9. Large serving platter or big salad bowl plus serving utensils for assembling and serving

Ingredients

• 6 cups romaine lettuce, chopped (about 2 heads)

• 1 lb boneless skinless chicken breasts, grilled and sliced

• 1 cup corn kernels (grilled, roasted or thawed frozen)

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 large red bell pepper, diced

• 1/4 cup red onion, thinly sliced

• 1 large avocado, diced

• 1 cup shredded cheddar or Mexican blend cheese

• 1/4 cup fresh cilantro, chopped

• Flour tortillas or tortilla strips for serving, optional

• Lime wedges for serving, optional

• 1/2 cup mayonnaise

• 1/2 cup sour cream (or Greek yogurt)

• 1/4 cup buttermilk (more if you want a thinner dressing)

• 1 packet (about 1 oz) ranch seasoning mix

• 1 chipotle pepper in adobo from the can plus 1 tsp adobo sauce (more if you like heat)

• 1 tbsp fresh lime juice

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and black pepper, to taste

Directions

• Preheat grill or skillet to medium high, season 1 lb boneless skinless chicken breasts with salt and pepper, grill about 6 to 7 minutes per side until internal temp reads 165 F, let rest 5 minutes then slice against the grain so it's tender.
• While chicken cooks, char 1 cup corn kernels in a hot skillet or on the grill with a little oil until you get some brown spots, or roast frozen corn in a hot pan, then set aside.
• Make the chipotle ranch dressing: in a bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk (add more later if you want it thinner), 1 packet ranch seasoning, 1 chipotle pepper from the can plus 1 tsp adobo sauce (use more if you like heat), 1 tbsp fresh lime juice, 1/2 tsp garlic powder, 1/2 tsp onion powder and salt and black pepper to taste; blitz with a fork or immersion blender until smooth and chill at least 15 minutes so the flavors marry.
• Prep the salad veg: chop about 6 cups romaine lettuce, halve 1 cup cherry tomatoes, dice 1 large red bell pepper, thinly slice 1/4 cup red onion, drain and rinse 1 (15 oz) can black beans, dice 1 large avocado and chop 1/4 cup fresh cilantro.
• Assemble on a large platter or in a big bowl: spread the romaine, scatter the charred corn, black beans, tomatoes, bell pepper and red onion, then arrange the sliced grilled chicken on top.
• Add the avocado, sprinkle 1 cup shredded cheddar or Mexican blend cheese and 1/4 cup chopped cilantro, then drizzle the chipotle ranch over the salad starting with half and tossing gently to coat, add more dressing as needed so nothing gets soggy.
• Taste and finish with extra salt and black pepper if needed, squeeze lime wedges over the salad for brightness, and garnish with extra cilantro or cheese if you want.
• For serving options: spoon into warmed flour tortillas to make wraps or scatter tortilla strips over the top for crunch, serve immediately so avocado stays fresh.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 368.5g
• Total number of serves: 6
• Calories: 513.7kcal
• Fat: 32.5g
• Saturated Fat: 9.1g
• Trans Fat: 0.08g
• Polyunsaturated: 3g
• Monounsaturated: 11.7g
• Cholesterol: 107.5mg
• Sodium: 667mg
• Potassium: 735mg
• Carbohydrates: 25.2g
• Fiber: 8.4g
• Sugar: 3.3g
• Protein: 32g
• Vitamin A: 3500IU
• Vitamin C: 39mg
• Calcium: 158mg
• Iron: 1.25mg