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Grilled Southwest Chicken Salad

A vibrant, hearty salad with chili-lime grilled chicken, black beans, corn, avocado, and a zesty chipotle ranch.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • Chili Lime Chicken (see recipe) prepare and grill according to recipe, then slice or chop
  • 2 heads Romaine lettuce chopped
  • 1 pint Cherry tomatoes halved
  • 1 1/2 cups Black beans drained and rinsed
  • 2 ears Sweet corn kernels removed (raw or roasted)
  • 1/4 cup Red onion minced
  • 1/2 cup Mexican cheese blend
  • 2 Avocados sliced or chopped
  • 1/2 cup Roasted salted pepitas or sunflower seeds
  • Tortilla chips or tortilla strips slightly crushed, to taste (optional)
  • Chipotle Ranch Dressing (see recipe) prepare according to recipe and refrigerate until ready to use

Instructions

  • Prepare the chili lime chicken according to its recipe, grill or cook until done, then slice or chop; set aside.
  • Make the chipotle ranch dressing according to its recipe and refrigerate until ready to use.
  • While the chicken marinates or cooks, wash and prep the salad ingredients: chop the romaine, halve the cherry tomatoes, drain and rinse the black beans, remove corn kernels, mince the red onion, grate or measure the cheese, and slice or chop the avocados (keep avocados separate if storing).
  • For immediate serving, combine the romaine, cherry tomatoes, black beans, corn, red onion, cheese, pepitas/sunflower seeds and sliced chicken in a large salad bowl; toss gently with chipotle ranch or serve the dressing on the side.
  • If making for leftovers, toss all ingredients except avocados and tortilla chips in a large bowl; store avocados, chips and dressing separately and add just before serving to prevent sogginess.
  • Optional: set up a salad bar so guests can add tortilla chips and avocados to taste.

Equipment

  • Large Bowl
  • Grill or Grill Pan
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • small bowl or jar (for dressing)

Notes

  • Do not toss salad with avocados, chips, or dressing if storing leftovers.
  • Store components in separate airtight containers for best freshness.
  • The salad stays freshest for about 2–3 days when stored properly.
  • Dressing keeps for up to one week refrigerated.
  • For meal prep, layer ingredients from bottom to top: tomatoes, black beans, chicken, corn, red onion, lettuce, cheese, then pepitas.