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–+ servings
overhead view of southwest salad in a white bowl.
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5 from 1 vote

Southwest Salad with Cilantro Ranch Dressing

This Southwest salad recipe is loaded with tender chicken, creamy beans, and crunchy veggies and topped with creamy cilantro ranch dressing.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Difficulty: Easy
Servings: 4 salads
Author: Krista Teigen

Equipment

  • High Powered Blender OR
  • Food Processor

Ingredients

For the Chicken

  • ¾ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1½ pounds thin-sliced boneless, skinless chicken breasts
  • 1 tablespoon olive oil

For the Cilantro Ranch Dressing

  • ½ cup plain Greek yogurt
  • ½ cup fresh cilantro
  • ⅓ cup mayonnaise
  • 1 clove garlic
  • 1 jalapeno pepper seeds removed
  • 2 tablespoons lime juice (from 1 lime)
  • 1 pinch kosher salt and freshly ground black pepper

For the Salad

  • 8 cups chopped romaine lettuce
  • 15 ounces canned black beans drained (1 can)
  • 1 pint cherry tomatoes halved
  • 1½ cups corn off the cob, canned, or frozen
  • 1 bell pepper any color, chopped
  • ¼ cup chopped red onion
  • 1 cup freshly shredded white cheddar cheese
  • 1 avocado sliced
  • 1 cup tortilla strips

Instructions

  • Combine the salt, onion powder, garlic powder, chili powder, and cumin in a small dish. Then, sprinkle the seasoning over the chicken.
    ¾ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon ground cumin, 1½ pounds thin-sliced boneless, skinless chicken breasts
  • Add the olive oil to a skillet over medium heat. Once heated, add in the chicken and cook for a few minutes per side until cooked through. Once cooled, slice the chicken.
    1 tablespoon olive oil
    cooked thin sliced chicken breasts on a white plate.
  • Blend all the dressing ingredients together until smooth in a blender or food processor.
    ½ cup plain Greek yogurt, ½ cup fresh cilantro, ⅓ cup mayonnaise, 1 clove garlic, 1 jalapeno pepper, 2 tablespoons lime juice, 1 pinch kosher salt and freshly ground black pepper
    creamy cilantro dressing in a white bowl with a spoon.
  • Place the lettuce in a large bowl.
    8 cups chopped romaine lettuce
  • Arrange the chicken, black beans, tomatoes, corn, pepper, red onion, cheese, avocado slices, and tortilla strips on top.
    15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn, 1 bell pepper, ¼ cup chopped red onion, 1 cup freshly shredded white cheddar cheese, 1 avocado, 1 cup tortilla strips
    ingredients for southwest salad laid over lettuce in a white bowl.
  • Drizzle the cilantro ranch dressing over the top and toss well.
    overhead view of southwest salad in a white bowl.

Video

Notes

Storage: Store Southwest salad in an airtight container in the refrigerator for up to 1 day, or store the components separately for up to 3 days and toss together before serving.

Nutrition

Serving: 1salad | Calories: 788kcal | Carbohydrates: 49g | Protein: 57g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1547mg | Potassium: 1957mg | Fiber: 16g | Sugar: 10g | Vitamin A: 10404IU | Vitamin C: 88mg | Calcium: 340mg | Iron: 5mg