Description
Dive into Tex-Mex heaven with this Southwest Chicken Ranch Salad that makes eating healthy feel like cheating. Packed with zesty flavors and creamy ranch dressing, it’s the salad even salad-haters will request again and again.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- ¼ cup buttermilk
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon dried dill
- ½ teaspoon onion powder
- ¼ teaspoon each salt and pepper
- 8 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 large avocado, diced
- ½ cup red onion, thinly sliced
- ½ cup shredded cheddar or Mexican-blend cheese
- ½ cup tortilla strips or crushed tortilla chips
Instructions
- Pound chicken breasts to even thickness. Mix olive oil with taco seasoning, salt, and pepper. Coat chicken and let marinate for 15 minutes.
- Combine all dressing ingredients in a bowl or blender: mayonnaise, sour cream, buttermilk, lime juice, garlic, herbs, and spices. Mix until smooth and refrigerate.
- Cook marinated chicken in a hot grill pan or skillet for 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- Prepare salad ingredients: chop lettuce, halve tomatoes, slice onion, dice avocado, and drain beans and corn.
- In a large bowl, layer romaine lettuce first, then arrange chicken, beans, corn, tomatoes, avocado, and onion on top.
- Sprinkle with cheese and tortilla strips. Serve with ranch dressing on the side or drizzled on top.