Southwest Salad With Chipotle Ranch Dressing Recipe

I built my Southwest Salad with Chipotle Ranch Dressing by piling grilled chicken, corn, black beans, tomatoes, and bell peppers on crisp romaine, and it doubles as a wrap, making it a go-to in my Loaded Salads repertoire.

I can’t stop making this Southwest Salad With Chipotle Ranch Dressing, it’s one of those dishes that keeps surprising me. I pile chopped romaine lettuce and sliced chicken breasts into a big bowl, then let the spicy creamy dressing do its work.

There’s a weirdly addictive contrast of cool and heat, crunchy and juicy that makes you want another bite before you finish the first. This feels like a proper Chipotle Ranch Salad but somehow homey and a little wild, and it’s become a go to in my rotation of Southwest Salads.

Try it and see what I mean, you might get hooked.

Ingredients

• Romaine lettuce: Crunchy low calorie, adds fiber and vitamins A and K, gives fresh bite.
• Chicken breasts: Lean protein, keeps you full, builds muscle, mild flavor soaks spices.
• Black beans: High in plant protein and fiber, hearty, helps steady blood sugar.
• Avocado: Creamy healthy fats, adds richness, keeps you satisfied longer, good for heart.
• Chipotle peppers in adobo: Smoky spicy kick, adds heat and depth, small amounts go far.
• Lime juice: Bright acidic note, cuts richness, adds tang and freshness, lifts flavors.
• Tortilla strips: Crunchy salty contrast, adds texture, turns salad into a hand friendly meal.

Ingredient Quantities

• 6 cups romaine lettuce, chopped (about 1 large head)
• 1 lb boneless skinless chicken breasts, about 2 small or 1 large
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 cup corn kernels, fresh, frozen or canned
• 1 can black beans 15 oz, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, seeded and diced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced or diced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup tortilla strips or 6 small flour tortillas for wrapping
• 1/4 cup fresh cilantro, chopped
• For the chipotle ranch dressing
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 to 1/2 cup buttermilk, to thin as needed
• 1 to 2 chipotle peppers in adobo, minced plus 1 tsp adobo sauce or 1 tsp chipotle powder
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1/2 tsp onion powder
• 1/2 tsp dried dill or 1 tbsp fresh dill, chopped
• 1/4 tsp ground cumin
• Salt and black pepper to taste

How to Make this

1. Make the chipotle ranch first so flavors can meld: in a bowl whisk 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 to 2 minced chipotle peppers in adobo plus 1 tsp adobo sauce or 1 tsp chipotle powder, 1 minced garlic clove, 1 tbsp lime juice, 1/2 tsp onion powder, 1/2 tsp dried dill or 1 tbsp fresh dill, 1/4 tsp ground cumin, salt and black pepper to taste, then thin with 1/4 to 1/2 cup buttermilk until it pours like a creamy dressing. Taste and add more chipotle if you want more heat. Chill while you cook.

2. Season the chicken: pat 1 lb boneless skinless chicken dry, rub with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, salt and pepper. Let it sit 5 minutes if you can so the spices stick.

3. Cook the chicken: grill over medium high heat or sear in a hot skillet 6 to 8 minutes per side for small breasts (longer for thick pieces) until internal temp reads 165F. Don’t over cook it. Let rest 5 minutes, then slice thin against the grain.

4. Prep the veggies: chop 6 cups romaine, halve 1 cup cherry tomatoes, dice 1 red bell pepper, thinly slice 1/4 red onion, drain and rinse 1 can black beans (15 oz), slice or dice 1 avocado, chop 1/4 cup cilantro, and have 1/2 cup shredded cheddar or Monterey Jack ready.

5. Cook the corn: if using fresh or frozen, char or sear 1 cup corn kernels in a hot skillet with a little oil until some kernels brown and pop, about 4 to 6 minutes; if canned, drain well and warm briefly. Hot or cold both work, your choice.

6. Assemble the salad: on a big platter or bowl layer the chopped romaine, top with sliced chicken, corn, black beans, cherry tomatoes, red bell pepper, red onion, avocado, cheese and cilantro. Sprinkle 1/2 cup tortilla strips on top for crunch or keep 6 small flour tortillas warm for wrapping.

7. Dress and toss: drizzle chipotle ranch over the salad or serve on the side. Toss gently so avocado doesn’t get mushy. Taste and add salt, pepper or extra lime if needed.

8. For wraps: warm flour tortillas in a skillet or microwave, spoon salad filling into each tortilla, add extra dressing, fold and roll. Press in skillet briefly for a light toast if you like.

9. Final tips: taste the dressing before adding to the whole salad so you can adjust heat and salt, pat chicken dry before seasoning for better browning, and if the dressing is too thick thin it with more buttermilk or a splash of water. Leftover dressing keeps in the fridge up to 5 days.

Equipment Needed

1. Large mixing bowl for the chipotle ranch and for tossing the salad
2. Whisk (or a fork) plus measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Large skillet or grill pan for searing chicken and charring corn
6. Tongs or a spatula for flipping the chicken and stirring corn
7. Instant-read meat thermometer to check chicken reaches 165 F
8. Colander for rinsing and draining the black beans (and canned corn)
9. Big serving bowl or platter and a pair of salad tongs or a large spoon

FAQ

Southwest Salad With Chipotle Ranch Dressing Recipe Substitutions and Variations

• Chicken (1 lb)
  • Shrimp, peeled and deveined — cooks fast, toss with the same spices and pan sear 2-3 min per side.
  • Firm tofu, pressed and cubed — toss in oil and spices then pan fry till crisp, great if you want vegetarian protein.
  • Rotisserie chicken or canned chicken — shredded for a quick shortcut, warm it with spices so it soaks up flavor.
• Chipotle peppers in adobo
  • 1 tsp chipotle powder — easy pantry swap, start light and add more if you want heat.
  • 1 tsp smoked paprika + pinch cayenne — gives smoky flavor without the sauce, adjust cayenne to taste.
  • 1 tbsp tomato paste + 1/4 tsp smoked paprika — thicker, milder smoky note, stir into the dressing well.
• Romaine lettuce, chopped
  • Mixed salad greens (spring mix) — milder, more variety of textures.
  • Baby spinach — softer leaves, packs extra nutrients and wilts less under dressing.
  • Shredded cabbage (green or Napa) — extra crunch and it holds up great to the creamy dressing.
• Tortilla strips or flour tortillas
  • Tortilla chips, lightly crushed — quick and crunchy, watch the salt level.
  • Oven-baked corn tortilla strips — cut tortillas into strips, brush oil and bake till crisp.
  • Roasted pepitas or sliced almonds — nutty crunch and gluten free, nice change of texture.

Pro Tips

1) Make the chipotle ranch a day ahead, it REALLY gets better after resting in the fridge. Thin it right before serving so you can adjust the heat and salt, and keep a little extra on the side for people who want more.

2) Even out the chicken thickness by butterflying or gently pounding the breasts, that way the outside won’t char while the middle is raw. Use a hot pan and an instant read thermometer so you dont overcook, and let the meat rest before slicing so the juices stay put.

3) Char the corn in a hot skillet until some kernels pop then toss with a squeeze of lime and a pinch of sugar or smoked paprika, it adds a smoky-sweet pop. Warm the black beans with a little cumin and garlic if you can, that tiny step makes them taste like they belong.

4) Protect the crunch and the avocado by keeping them separate until the last minute. Put tortilla strips or warmed tortillas on the side, add avocado just before serving and sprinkle salt and lime over it to keep it from going brown.

Southwest Salad With Chipotle Ranch Dressing Recipe

Recipe by James Level

0.0 from 0 votes

I built my Southwest Salad with Chipotle Ranch Dressing by piling grilled chicken, corn, black beans, tomatoes, and bell peppers on crisp romaine, and it doubles as a wrap, making it a go-to in my Loaded Salads repertoire.

Pin

Servings

4

servings

Calories

770

kcal

Equipment: 1. Large mixing bowl for the chipotle ranch and for tossing the salad
2. Whisk (or a fork) plus measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Large skillet or grill pan for searing chicken and charring corn
6. Tongs or a spatula for flipping the chicken and stirring corn
7. Instant-read meat thermometer to check chicken reaches 165 F
8. Colander for rinsing and draining the black beans (and canned corn)
9. Big serving bowl or platter and a pair of salad tongs or a large spoon

Ingredients

• 6 cups romaine lettuce, chopped (about 1 large head)

• 1 lb boneless skinless chicken breasts, about 2 small or 1 large

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• Salt and black pepper to taste

• 1 cup corn kernels, fresh, frozen or canned

• 1 can black beans 15 oz, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, seeded and diced

• 1/4 red onion, thinly sliced

• 1 avocado, sliced or diced

• 1/2 cup shredded cheddar or Monterey Jack cheese

• 1/2 cup tortilla strips or 6 small flour tortillas for wrapping

• 1/4 cup fresh cilantro, chopped

• For the chipotle ranch dressing

• 1/2 cup mayonnaise

• 1/2 cup sour cream or plain Greek yogurt

• 1/4 to 1/2 cup buttermilk, to thin as needed

• 1 to 2 chipotle peppers in adobo, minced plus 1 tsp adobo sauce or 1 tsp chipotle powder

• 1 clove garlic, minced

• 1 tbsp lime juice

• 1/2 tsp onion powder

• 1/2 tsp dried dill or 1 tbsp fresh dill, chopped

• 1/4 tsp ground cumin

• Salt and black pepper to taste

Directions

• Make the chipotle ranch first so flavors can meld: in a bowl whisk 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 to 2 minced chipotle peppers in adobo plus 1 tsp adobo sauce or 1 tsp chipotle powder, 1 minced garlic clove, 1 tbsp lime juice, 1/2 tsp onion powder, 1/2 tsp dried dill or 1 tbsp fresh dill, 1/4 tsp ground cumin, salt and black pepper to taste, then thin with 1/4 to 1/2 cup buttermilk until it pours like a creamy dressing. Taste and add more chipotle if you want more heat. Chill while you cook.
• Season the chicken: pat 1 lb boneless skinless chicken dry, rub with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, salt and pepper. Let it sit 5 minutes if you can so the spices stick.
• Cook the chicken: grill over medium high heat or sear in a hot skillet 6 to 8 minutes per side for small breasts (longer for thick pieces) until internal temp reads 165F. Don't over cook it. Let rest 5 minutes, then slice thin against the grain.
• Prep the veggies: chop 6 cups romaine, halve 1 cup cherry tomatoes, dice 1 red bell pepper, thinly slice 1/4 red onion, drain and rinse 1 can black beans (15 oz), slice or dice 1 avocado, chop 1/4 cup cilantro, and have 1/2 cup shredded cheddar or Monterey Jack ready.
• Cook the corn: if using fresh or frozen, char or sear 1 cup corn kernels in a hot skillet with a little oil until some kernels brown and pop, about 4 to 6 minutes; if canned, drain well and warm briefly. Hot or cold both work, your choice.
• Assemble the salad: on a big platter or bowl layer the chopped romaine, top with sliced chicken, corn, black beans, cherry tomatoes, red bell pepper, red onion, avocado, cheese and cilantro. Sprinkle 1/2 cup tortilla strips on top for crunch or keep 6 small flour tortillas warm for wrapping.
• Dress and toss: drizzle chipotle ranch over the salad or serve on the side. Toss gently so avocado doesn't get mushy. Taste and add salt, pepper or extra lime if needed.
• For wraps: warm flour tortillas in a skillet or microwave, spoon salad filling into each tortilla, add extra dressing, fold and roll. Press in skillet briefly for a light toast if you like.
• Final tips: taste the dressing before adding to the whole salad so you can adjust heat and salt, pat chicken dry before seasoning for better browning, and if the dressing is too thick thin it with more buttermilk or a splash of water. Leftover dressing keeps in the fridge up to 5 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 567g
• Total number of serves: 4
• Calories: 770kcal
• Fat: 51.5g
• Saturated Fat: 11g
• Trans Fat: 0.12g
• Polyunsaturated: 6.3g
• Monounsaturated: 34.1g
• Cholesterol: 122mg
• Sodium: 488mg
• Potassium: 650mg
• Carbohydrates: 34.3g
• Fiber: 8.8g
• Sugar: 4g
• Protein: 46.8g
• Vitamin A: 3000IU
• Vitamin C: 46mg
• Calcium: 160mg
• Iron: 1.5mg