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Fresh Southwest Chicken Salad Recipe with Creamy Avocado Ranch Dressing

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A quick and easy fresh southwest chicken salad featuring a creamy avocado ranch dressing, combining bold southwest flavors with crisp veggies and tender grilled chicken for a healthy and satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), seasoned with southwest spice blend
  • 6 cups romaine lettuce, chopped (about 180 g)
  • 1 cup roasted corn kernels (fresh, canned, or frozen and thawed)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup plain Greek yogurt (or dairy-free coconut yogurt as an alternative)
  • 1/4 cup buttermilk (or milk of choice for thinner consistency)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh chives, chopped (optional)
  • Salt and freshly ground black pepper to taste
  • Southwest Spice Blend:
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Prepare the Southwest Spice Blend by mixing cumin, smoked paprika, chili powder, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Set aside.
  2. Pat the chicken breasts dry with paper towels. Rub the southwest spice blend evenly over both sides of the chicken. Let it rest for 10 minutes if possible.
  3. Heat a grill pan or cast-iron skillet over medium-high heat. Add a drizzle of olive oil to prevent sticking. Cook the chicken breasts for about 5-6 minutes per side (12-15 minutes total) until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly against the grain.
  4. While the chicken cooks, chop the romaine lettuce and place it into a large mixing bowl. Add roasted corn kernels, rinsed black beans, halved cherry tomatoes, sliced red onion, shredded cheddar cheese (if using), and chopped cilantro.
  5. In a blender or food processor, combine avocado, Greek yogurt, buttermilk, lime juice, garlic powder, onion powder, dill, chives (if using), salt, and pepper. Blend until smooth and creamy. Add more buttermilk 1 tablespoon at a time if dressing is too thick.
  6. Pour the dressing over the salad mixture and toss gently to combine, ensuring everything is coated but not overdressed. Taste and adjust salt or lime juice as needed.
  7. Divide the salad onto plates or bowls, then arrange the sliced southwest chicken on top. Garnish with extra cilantro or a wedge of lime if desired.

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F for juicy results. Let chicken rest before slicing. Blend dressing slowly for a silky texture. Keep dressing separate until serving to avoid soggy lettuce. Pre-made southwest seasoning blends can save time. Avocado ripeness affects dressing texture. Leftover salad base keeps 2-3 days refrigerated; dressed salad best eaten within 24 hours.

Nutrition

Keywords: southwest chicken salad, avocado ranch dressing, healthy salad, grilled chicken salad, creamy dressing, quick salad recipe, easy dinner, healthy lunch

Find it online: https://magnetmeal.com/fresh-southwest-chicken-salad-recipe-with-creamy-avocado-ranch-dressing-easy-and-healthy/