Simple Southwest Chicken Ranch Salad
A vibrant and satisfying salad featuring tender chicken, fresh vegetables, and creamy ranch dressing, perfect for quick meals.
Equipment
- Mixing Bowl
- Grill or Skillet
Ingredients
Protein
- 1 pound Boneless Skinless Chicken Breast Season with Southwest spices before cooking.
Vegetables
- 4 cups Chopped Romaine Lettuce Provides a crunchy base.
- 1 cup Cherry Tomatoes Halved for sweetness.
- 1 can (15 ounces) Black Beans Drained and rinsed.
- 1 cup Corn Fresh or frozen, thawed if frozen.
- 1/4 cup Finely Chopped Red Onion Soak in cold water for milder flavor if desired.
Dressing
- 1/2 cup Ranch Dressing Store-bought or homemade.
- 1 whole Ripe Avocado Diced.
- 1/2 cup Shredded Cheddar Cheese Adds richness.
- 1/4 cup Fresh Cilantro Roughly chopped for garnish.
Instructions
- Season the chicken breast with Southwest spices and marinate for 15 minutes.
- Heat a grill or skillet over medium-high heat and add olive oil.
- Cook the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Let it rest before slicing.
- Chop the romaine lettuce and place it in a large mixing bowl.
- Add halved cherry tomatoes, drained black beans, corn, and finely chopped red onion to the bowl.
- Slice the cooked chicken and add it to the salad bowl.
- Add diced avocado and sprinkle shredded cheddar cheese on top.
- Garnish with chopped cilantro and drizzle ranch dressing over the salad.
- Toss the salad gently to combine all ingredients and serve.
Notes
Store leftovers in an airtight container for up to 3 days. Keep dressing separate until ready to serve.