This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!
Update: This was originally posted in June of 2013 and has been updated to improve reader experience with new photos!
This is a quick fix dinner -if you have things done ahead of time. I recommend prepping the components on the weekend, ready to throw together for a quick and amazing weeknight meal.
Easy to throw together on a weeknight, and has enough “stuff” in it to satisfy even the hungriest of Husbands.
Use the chicken recipe and make grilled chicken outside, vs on the stovetop!
Salad dinners are awesome, Try this Kale Salad Recipe with a little protein added, or go for this Southwestern Pasta Salad?
Why you’ll love this recipe
- Easy to make ahead and assemble when it’s dinner time.
- Hearty enough to BE a main course.
- You can make it in mason jars and take to work! Just layer the dressing on the bottom, and add the rest of the ingredients. Store in the refrigerator and empty onto a plate at lunch time.
Kylee’s Notes & FAQs
How to layer the salad if making ahead and storing in mason jars
Add the salad dressing first, then the chicken, and then the corn and black beans, followed by the lettuce on top.
Shortcuts
- Use a food processor fitted with a small bowl to make the dressing.
- Switch out the rub for taco seasoning and save yourself a step or 2.
- Use a rotisserie chicken or leftover chicken breasts and repurpose into this meal. Just add sliced chicken to a large bowl with the seasoning, and a little lime juice.
Additions
You could change this up and add tortilla chips, guacamole and pico de gallo and call it Taco Salad!
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
For the Chipotle Ranch Dressing
- Add mayonnaise, sour cream, and buttermilk to a bowl, and whisk until well-combined. If the dressing is too thick, add a bit more buttermilk. If it’s too thin, add a bit more mayo and sour cream. Just eyeball it, it’s a dressing – a little of this, a little of that is the perfect way to make it to your tastes.
- Add salt, pepper, garlic, and chipotle sauce and stir well. If you like more heat, you can add more sauce (or you can add one or half of one of the peppers, finely chopped).
- Sample the dressing, add more of whatever you like. When the dressing tastes good – put it in the fridge for an hour or two for all the flavors blend. I make this ahead of time and keep it in the fridge. It will be good for about a week.
FOR THE CHICKEN
- Sprinkle the rub on the chicken and … well, rub it in.
- Heat some olive oil in a skillet, and add the chicken. Cook until almost done, then add a little water to the skillet. Makes the chicken juicy and delicious. Set aside.
To serve
- Add the salad ingredients to a bowl, and combine.
- Add the dressing (or just let your family do their own).
- Top with chicken.
- Devour
More easy Salad Recipes
- Easy Chicken Salad Recipe (low fat). A classic chicken salad recipe that you can make fast! Use Greek yogurt and low-fat mayonnaise to cut calories, without sacrificing flavor!
- Grilled Vegetable Salad. A spectacular, smoky charcoal-grilled salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- The Best Tuna Salad. Jalapenos, onion, tomatoes, and celery all feature in this super easy to make recipe!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Ingredients
Chipotle Ranch dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream (reduced fat works just fine)
- 1 cup buttermilk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 clove garlic (grated)
- 1 Tbs sauce from a can of chipotle chilis in adobo
Rub
- 2 tsp smoked paprika
- 1 tsp prepared chili powder
- 1 tsp cayenne
- 1 tsp ground cumin
- 1 tsp coriander (ground)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
For the Chicken
- 1 lb boneless skinless chicken breasts (, chopped into bite sized pieces)
- Olive oil
For the salad
- Iceberg or romaine lettuce (torn into bite sized pieces)
- 14 oz can black beans (drained/rinsed)
- 14 oz can of sweet corn (drained/rinsed)
- 1 red bell pepper (sliced into sticks)
- 1 yellow bell pepper (sliced into sticks)
- cheddar cheese (to taste)
Directions
Dressing
- Add mayonnaise, sour cream, and buttermilk to a bowl, and whisk until well-combined.
- Add salt, pepper, garlic and chipotle sauce and stir well.
- Set in the refrigerator for an hour to allow flavors to blend.
Chicken
- Sprinkle the rub on the chicken, and rub to coat.
- Heat olive oil in a skillet. Add the chicken and cok until almost done, then add a little water to the skillet.
- Serve warm on the salad, or chill for later.
To serve
- Add the salad ingredients to a bowl, and combine.
- Add the dressing.
- Top with chicken.
- Devour.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in June of 2013 and has been updated to improve reader experience with new pictures!
Eva says
I love the idea of having this in a mason jar – thank you for including tips on how to store this salad that way! Now in the warmer months salad is a great meal prep option but I tend to get too little creative and a bit boring with my salads. This was definitely inspiring!
That Girl says
I created a new "chicken" file since we seem to eat so much of it. This makes a great addition!
That Girl says
I created a new "chicken" file since we seem to eat so much of it. This makes a great addition!
Kim (Feed Me, Seymour) says
Ok, I've been DYING for some really delicious but fulfilling salad recipes. So excited to have found one! This looks amazing! Adding it to our weekly menu, for sure.
Joelen Tan says
This looks delicious and colorful, perfect for summer!