Go Back

Southwest Chicken Salad

Romaine is topped with grilled chicken, corn, beans, tomatoes, and onions, and drizzled with a creamy avocado ranch dressing. This is one hearty salad that hits the spot all year around.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 1368.4 kcal

Equipment

  • 1 Food Processor Essential for a smooth and creamy dressing.
  • 1 Grill For charring chicken and corn; a grill pan can be substituted.
  • 1 Chef's knife For chopping vegetables, slicing chicken, and cutting corn off the cob.
  • 1 Cutting Board For safe and hygienic preparation of ingredients, especially raw chicken.
  • 1 Instant-Read Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.

Ingredients
  

Main

  • 1 avocado - peeled pitted, and chopped
  • ¼ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon water
  • 2 tablespoons freshly squeezed lime juice
  • ½ 1 ounce packet ranch dressing mix
  • ½ teaspoon salt
  • 2 6 ounce skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1 ½ tablespoons fajita seasoning
  • 1 medium ear corn husk and silk removed
  • 1 medium head romaine lettuce chopped
  • ½ cup halved grape tomatoes
  • 1 15 ounce can black beans, rinsed and drained
  • ½ small red onion sliced into petals

Instructions
 

  • Gather the ingredients. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser

Notes

For the avocado ranch, ensure your avocado is perfectly ripe for optimal creaminess; a touch of fresh cilantro or a small piece of jalapeño can elevate its vibrancy. When grilling the chicken, pre-marinade for at least 30 minutes to infuse maximum flavor; consider butterflying thicker breasts for faster, more even cooking. Achieve beautiful char marks on both chicken and corn by ensuring a hot, clean, and lightly oiled grill grate. For the corn, don't rush the char – let it develop before turning. Build the salad on chilled plates and dress just before serving to maintain the crispness of the romaine. A sprinkle of cotija cheese or homemade tortilla strips would add a delightful textural contrast and an extra layer of authentic Southwest flavor.