Southwest Chicken Salad with Avocado Ranch Dressing
A vibrant and flavorful salad featuring grilled chicken, black beans, corn, avocado, and a creamy cilantro-lime dressing. Perfect for a light yet satisfying meal.
Equipment
- Large skillet
- Mixing bowls
- Whisk
Ingredients
Chicken
- 1.5 lbs Chicken breasts Boneless, skinless
Salad Ingredients
- 5 cups Romaine lettuce Chopped
- 1 can Black beans 15 ounces, rinsed and drained
- 1 cup Corn Frozen or canned, thawed
- 1/2 medium Red bell pepper Diced
- 1 Avocado Diced
- 1 cup Cherry tomatoes Halved
Dressing
- 1 Avocado Ripe
- 1/4 cup Sour cream
- 2 tbsp Lime juice
- 2 tbsp Cilantro Chopped
Instructions
Instructions
- Season chicken breasts with salt, pepper, and chili powder. Grill or pan-fry until cooked through.
- Once cooked, let the chicken rest for a few minutes, then slice or dice.
- In a large bowl, combine romaine lettuce, black beans, corn, red bell pepper, avocado, and cherry tomatoes.
- For the dressing, combine avocado, sour cream, lime juice, and cilantro in a blender or food processor. Blend until smooth and creamy.
- Add the sliced chicken to the salad.
- Drizzle the avocado ranch dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or the dressing. You can also substitute other vegetables like chopped onions or cucumbers.