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
Scale
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
- â…“ 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.
