Southwest Salad Or Wrap Recipe
Grilled or crispy chicken breast, corn salsa, diced tomatoes, romaine lettuce, spring mix, cotija cheese & seasoned tortilla strips. Served with house-made avocado ranch dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Avocado Ranch Dressing
Method
Preparation of Chicken
- 1
Grill or Fry the Chicken
If using grilled chicken, season the chicken breasts with salt, pepper, and a sprinkle of paprika. Grill over medium-high heat for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). For crispy chicken, bread the chicken pieces and fry in hot oil until golden brown and cooked through. Let rest before slicing.
Making the Avocado Ranch Dressing
- 2
Prepare Dressing
In a blender or food processor, combine the avocado, Greek yogurt, buttermilk, ranch dressing mix, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
Assembling the Salad or Wrap
- 3
Combine Salad Ingredients
In a large bowl, combine the romaine lettuce, spring mix, diced tomatoes, corn salsa, and cotija cheese. Toss gently to mix.
- 4
Add Chicken and Tortilla Strips
Slice the grilled or crispy chicken and place it on top of the salad. Sprinkle seasoned tortilla strips over the top for crunch.
- 5
Serve
Drizzle the avocado ranch dressing over the salad or serve on the side. If making a wrap, spoon the salad mixture onto a tortilla, roll tightly, and serve with dressing on the side.
