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5 from 1 vote

Mexican Grilled Chicken Salad with Chipotle Ranch Dressing

This Mexican Grilled Chicken Salad is bursting with flavor and nutrition! It's easy to make & super satisfying. The Chipotle Ranch adds the perfect kick! You will love it.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: chipotle ranch, easy weeknight dinner, grilled chicken salad, healthy dinner recipe, homemade salad dressing, mexican salad, southwest chicken salad, summer salad
Servings: 2 people
Calories: 577kcal
Author: Wellness For The Win

Ingredients

Grilled Chicken

  • 0.75 lb boneless, skinless chicken breasts grilled (2 small/medium breasts)
  • Season with: garlic powder, chili powder, black pepper

Grilled Corn on the Cob

  • 1 corn on the cob shucked, grilled
  • 1/2 Tbsp ghee or butter

Spicy Southwest Salad

  • 6 cups spring mix packed
  • 1/2 cup black beans no-salt-added, drained and rinsed
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped
  • 1 jalapeno diced
  • 1 avocado sliced or cubed
  • 1/4 cup tortilla strips garnish

Chipotle Ranch Dressing

  • 1/2 cup plain Greek yogurt
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp chili powder
  • 1 tsp lemon juice or sub apple cider vinegar
  • 1/2 tsp dried dill weed
  • 1/4 tsp salt
  • 3/4 tsp tabasco hot sauce
  • 2 tbsp water to thin the dressing

Instructions

  • Preheat grill to medium-high. Season chicken breasts with garlic powder, chili powder and black pepper. Lightly coat corn on the cob with ghee using a silicone brush.
  • When grill is ready, add chicken and corn on the cob to grill. Close lid and cook for 8-10 minutes, turning the chicken once using a spatula. Use tongs to turn the corn on the cob after ~5 minutes. Cook until chicken reaches internal temperature of 165 F using meat thermometer, and until corn on the cob is slightly charred all over. Then remove both from grill.
  • Using a sharp knife, cut the grilled corn off the cob over a plate or small bowl. Set aside.
  • Slice chicken breasts or cut into bite-sized pieces. Set aside.
  • Prepare salad dressing. Add all dressing ingredients to a small bowl or mason jar and mix well until thoroughly combined. If adding to a mason jar, just close the lid and shake it up to mix well. (Dressing stays good in sealed mason jar or airtight container in the fridge for up to 1 week.)
  • Add all Southwest Salad ingredients to a large mixing bowl: fresh greens, corn (off the cob), black beans, chopped red onion, chopped red bell pepper, diced jalapeno, and cubed avocado. Drizzle 4 Tbsp of Chipotle Ranch Dressing over the top. Use tongs to toss salad until all ingredients are lightly coated in the dressing. Divide salad evenly into two serving dishes. Then top both salad bowls evenly with grilled chicken, tortilla strips, and any other desired toppings. Serve immediately.

Nutrition

Calories: 577kcal | Carbohydrates: 42g | Protein: 51g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 618mg | Potassium: 1789mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2750IU | Vitamin C: 93.6mg | Calcium: 109mg | Iron: 3.3mg