If you’re craving a salad that bursts with vibrant flavors and satisfying textures, you’re going to love this Southwest Salad with Cilantro Ranch Dressing Recipe. It’s a fresh and colorful combination of tender, spiced chicken, crisp romaine, creamy avocado, juicy tomatoes, and black beans, all brought together by a luscious and zingy cilantro ranch dressing that ties every bite into a perfect harmony. Whether you’re packing a weekday lunch or serving it up for a casual dinner, this salad has everything you want: bold southwestern flair, refreshing herbs, and a creamy dressing that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step toward making this salad truly shine. Each item contributes to a beautiful balance of taste, texture, and color that makes this dish so irresistible.
- Kosher salt: Enhances all the flavors without overpowering them.
- Onion powder: Adds subtle sweetness and depth.
- Garlic powder: Brings a warm, earthy undertone.
- Chili powder: Imbues the chicken with a gentle southwestern kick.
- Ground cumin: Offers a smoky, aromatic touch key to the seasoning blend.
- Thin-sliced boneless, skinless chicken breasts: The hearty protein base of the salad.
- Olive oil: For cooking the chicken and adding richness.
- Plain Greek yogurt: The creamy foundation of the cilantro ranch dressing, lighter than sour cream.
- Fresh cilantro: Provides a bright, herbaceous freshness to the dressing.
- Mayonnaise: Adds silkiness and body to the dressing.
- Garlic clove: Boosts the dressing’s flavor with a bit of pungency.
- Jalapeno pepper (seeds removed): Offers subtle heat without overwhelming the salad.
- Lime juice: Brings refreshing acidity that brightens every element.
- Freshly ground black pepper and a pinch of kosher salt: Balances the dressing perfectly.
- Chopped romaine lettuce: Provides a crisp, crunchy foundation full of fresh green color.
- Canned black beans (drained): Adds creaminess and earthiness for hearty bites.
- Cherry tomatoes (halved): Bursting with juiciness and a pop of red.
- Corn (off the cob, canned, or frozen): Sweet kernels contribute an unexpected crunch.
- Bell pepper (any color, chopped): Brightens the salad visually and texturally.
- Chopped red onion: Adds pungency and subtle sharpness in every bite.
- Freshly shredded white cheddar cheese: Brings a creamy, tangy element that melts into the mix.
- Avocado (sliced): Creamy richness that balances the zesty dressing.
- Tortilla strips: Offers irresistible crunchy texture and ties the dish to its southwestern roots.
How to Make Southwest Salad with Cilantro Ranch Dressing Recipe
Step 1: Prepare the Chicken Seasoning
Start by mixing kosher salt, onion powder, garlic powder, chili powder, and cumin in a small bowl. This seasoning blend is the magic coat for your chicken, infusing it with warm, smoky flavors that set the tone for the whole salad.
Step 2: Cook the Chicken
Heat olive oil in a skillet over medium heat until shimmering. Add the seasoned chicken breasts and cook for a few minutes on each side until cooked through and golden. Let them cool slightly, then slice thinly so each piece is tender and easy to toss through the salad later.
Step 3: Blend the Cilantro Ranch Dressing
Into a blender or food processor, combine Greek yogurt, fresh cilantro, mayonnaise, garlic clove, jalapeno (with seeds removed if you want to mellow the heat), lime juice, a pinch of salt, and freshly ground black pepper. Blend until smooth and creamy—a little bowl of bright, zesty goodness ready to bring the salad together.
Step 4: Build the Salad Base
Take the chopped romaine lettuce and place it in a large bowl. This crisp green base will carry all the fresh, colorful ingredients and soak up every bit of the tasty dressing.
Step 5: Layer the Toppings
Arrange your sliced chicken, black beans, halved cherry tomatoes, corn, bell pepper, red onion, shredded white cheddar cheese, avocado slices, and tortilla strips on top of the lettuce. The contrasting colors and textures make this salad as visually enticing as it is delicious.
Step 6: Dress and Toss
Drizzle your luscious cilantro ranch dressing over the assembled salad. Toss gently but thoroughly so every bite is coated with the creamy, herby dressing that brings all the elements together in a party of southwestern flavors.
How to Serve Southwest Salad with Cilantro Ranch Dressing Recipe
Garnishes
A sprinkle of extra chopped cilantro or a wedge of lime on the side brightens this salad even further at the table. For a little more heat, add sliced jalapenos or a dash of smoked paprika on top. A few additional tortilla strips add the perfect last bite of crunch to each serving.
Side Dishes
This salad is hearty enough to be a meal on its own but pairs wonderfully with classic southwestern sides like warm cornbread, grilled street corn, or a simple black bean soup. Lightly toasted pita or pita chips also complement the creamy cilantro ranch dressing beautifully.
Creative Ways to Present
For a wow factor, serve this salad layered in a clear trifle bowl to show off its colorful layers. Or fill individual mason jars for an on-the-go meal with a beautiful presentation that keeps the dressing separate until ready to eat. Plated on large beautiful salad plates with extra avocado and cheese scattered around feels special and inviting, perfect for sharing with friends.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the cilantro ranch dressing separate if possible to prevent the salad from becoming soggy. When ready to eat again, toss everything fresh and add any extra toppings as needed.
Freezing
While the chicken and beans freeze well on their own, this salad does not freeze well once assembled, as the fresh vegetables and dressing will lose their texture and vibrancy. For freezer-friendly options, freeze the cooked chicken and thaw separately before adding to a freshly made salad.
Reheating
Reheat the cooked chicken gently in a pan or microwave until warm, then add to fresh salad ingredients and cilantro ranch dressing. Avoid reheating the whole salad to keep the fresh greens crisp and the dressing vibrant.
FAQs
Can I make the cilantro ranch dressing ahead of time?
Absolutely. In fact, the dressing tastes even better when it has a few hours to meld. Store it in an airtight container in the fridge for up to 3 days.
Is this salad gluten-free?
Yes, as long as you choose gluten-free tortilla strips or make your own, this salad is naturally gluten-free and perfect for those avoiding gluten.
Can I substitute the chicken with another protein?
Definitely! Grilled shrimp, steak strips, or even crispy tofu would work beautifully in the Southwest Salad with Cilantro Ranch Dressing Recipe.
How spicy is the dressing?
The jalapeno adds a mild heat, but you can customize it to your liking by adding more or removing the seeds for less spice.
What if I don’t have Greek yogurt?
You can swap Greek yogurt for sour cream or extra mayonnaise, but Greek yogurt keeps the dressing lighter and adds a nice tang.
Final Thoughts
Making this Southwest Salad with Cilantro Ranch Dressing Recipe is like inviting a fiesta of flavors and textures to your table. It’s fresh, filling, and incredibly versatile, perfect for when you want a meal that’s both healthy and indulgent. I can’t wait for you to try this recipe and discover how easy it is to bring some southwestern sunshine into your kitchen. Trust me, this salad is going to become a favorite you’ll return to again and again.
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Southwest Salad with Cilantro Ranch Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Southwestern
- Diet: Gluten Free
Description
This vibrant Southwest Salad with Cilantro Ranch Dressing combines tender, spiced chicken with crisp romaine, fresh vegetables, black beans, corn, and creamy shredded cheddar. Topped with crunchy tortilla strips and a zesty homemade cilantro ranch dressing, it’s a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Seasoning Mix
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Chicken
- 1½ pounds thin-sliced boneless, skinless chicken breasts
- 1 tablespoon olive oil
Cilantro Ranch Dressing
- ½ cup plain Greek yogurt
- ½ cup fresh cilantro
- ⅓ cup mayonnaise
- 1 clove garlic
- 1 jalapeno pepper (seeds removed)
- 2 tablespoons lime juice (from 1 lime)
- 1 pinch kosher salt and freshly ground black pepper
Salad
- 8 cups chopped romaine lettuce
- 15 ounces canned black beans (drained, 1 can)
- 1 pint cherry tomatoes (halved)
- 1½ cups corn (off the cob, canned, or frozen)
- 1 bell pepper (any color, chopped)
- ¼ cup chopped red onion
- 1 cup freshly shredded white cheddar cheese
- 1 avocado (sliced)
- 1 cup tortilla strips
Instructions
- Make the seasoning blend: Combine the kosher salt, onion powder, garlic powder, chili powder, and ground cumin in a small dish to create the spice mix.
- Season the chicken: Sprinkle the seasoning evenly over both sides of the thin-sliced chicken breasts, ensuring they are well coated for maximum flavor.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook for several minutes on each side until the chicken is cooked through and no longer pink inside. Remove from heat and let it cool slightly before slicing into strips.
- Prepare the cilantro ranch dressing: In a blender or food processor, combine Greek yogurt, fresh cilantro, mayonnaise, garlic, jalapeno (with seeds removed), lime juice, and a pinch of kosher salt and black pepper. Blend until smooth and creamy.
- Assemble the salad base: Place the chopped romaine lettuce in a large serving bowl as the foundation for the salad.
- Add the toppings: Arrange the sliced chicken, drained black beans, halved cherry tomatoes, corn, chopped bell pepper, red onion, shredded white cheddar cheese, avocado slices, and tortilla strips on top of the lettuce.
- Dress and toss the salad: Drizzle the prepared cilantro ranch dressing over the assembled ingredients and toss gently but thoroughly to evenly coat all the components in the dressing.
Notes
- For a spicier kick, leave some jalapeno seeds in the dressing or add a dash of hot sauce.
- You can substitute chicken breasts with grilled shrimp or tofu for a variation.
- Make the dressing ahead and refrigerate for up to 3 days; stir before serving.
- Use fresh corn or frozen for better texture and flavor compared to canned.
- To make it gluten-free, ensure that the tortilla strips do not contain gluten or omit them.
