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Southwest Chicken Salad with Chipotle Ranch Dressing inspired by The Ground Round
Inspired by The Ground Round
Try the Original

Southwest Chicken Salad with Chipotle Ranch Dressing

Main Course
This hearty salad features seasoned grilled chicken, black beans, corn, and fresh vegetables over crisp mixed greens. The combination of textures from crunchy tortilla strips and creamy avocado creates an exciting eating experience. Topped with a smoky chipotle ranch dressing, this salad offers bold Southwestern flavors in every bite.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients

  • 1 lb Boneless, skinless chicken breasts
  • 2 tbsp Southwest seasoning blend
  • 2 tbsp Olive oil (Divided)
  • 8 cups Mixed salad greens
  • 1 cup Black beans (Canned, rinsed and drained)
  • 1 cup Corn kernels (Fresh, frozen (thawed), or canned)
  • 1 cup Cherry tomatoes (Halved)
  • 1/4 cup Red onion (Thinly sliced)
  • 1 large Avocado (Diced)
  • 1 cup Tortilla strips (Or crushed tortilla chips)
  • 3/4 cup Ranch dressing
  • 2 tbsp Chipotle peppers in adobo (Finely chopped)
  • 1 tbsp Lime juice (Fresh)
  • 1 tsp Honey
  • 1/4 cup Cilantro (Chopped, for garnish)

Tools You'll Need

  • Large skillet
  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Blender or food processor
  • Measuring cups and spoons
  • Meat thermometer

Chef's Tip

For extra flavor, marinate the chicken in 1 tablespoon of the Southwest seasoning mixed with 2 tablespoons olive oil and 1 tablespoon lime juice for at least 30 minutes before cooking.

Instructions

  1. Season chicken breasts with Southwest seasoning blend, rubbing it in to coat evenly.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F.
  3. Let chicken rest for 5 minutes, then slice into strips.
  4. While chicken cooks, make the dressing: Combine ranch dressing, chipotle peppers, lime juice, and honey in a blender or food processor. Pulse until smooth.
  5. In a large bowl, toss mixed greens with remaining 1 tablespoon olive oil and a pinch of salt.
  6. Arrange dressed greens on a large platter or individual plates. Top with black beans, corn, tomatoes, red onion, and avocado.
  7. Arrange sliced chicken on top and sprinkle with tortilla strips.
  8. Drizzle with chipotle ranch dressing and garnish with chopped cilantro.

Plating

Arrange the salad in a large shallow bowl or on individual plates. Place the sliced chicken in the center, surrounded by neat piles of black beans, corn, tomatoes, and avocado. Drizzle dressing over the top and finish with tortilla strips and cilantro sprinkled across the salad.

Storage & Reheating

Prepared components can be stored separately in airtight containers in the refrigerator: cooked chicken for up to 3 days, chopped vegetables for 1-2 days, and dressing for up to 5 days. Assemble just before serving for best results. Avocado should be cut fresh to prevent browning.

About This Recipe

This Southwest Chicken Salad is inspired by The Ground Round's popular menu item known for its bold flavors and satisfying combination of ingredients. The homemade chipotle ranch dressing replicates the smoky, spicy notes that make this salad distinctive, while the mixture of textures – from crunchy vegetables to creamy avocado – creates a dynamic eating experience.

How did it turn out?

We'd love to hear about your experience making this recipe!