Southwest Salad Recipe

Prepare lettuce and produce

Wash and dry romaine well. Chop or tear into bite-size pieces and place in a large salad bowl. Halve the cherry tomatoes (or quarter if large) and add to the bowl. Pit the avocado, dice into 1/2-inch pieces, and place in a small bowl with a squeeze of lime if desired to slow browning; reserve for assembly. Sprinkle shredded cheddar into a small container for topping. Crush tortilla chips lightly and set aside.

Season chicken

Pat chicken breasts dry with paper towels. Coat both sides evenly with the blackening seasoning (about 1 tablespoon per side). Let rest 5 minutes at room temperature.

Cook chicken

Heat 2 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 4-6 minutes per side, depending on thickness, until deeply browned and an instant-read thermometer reads 165°F (74°C). If chicken is browning too fast, lower heat to medium. Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Prepare black beans

While chicken cooks or rests, place the drained and rinsed black beans in a small saucepan over low heat with a pinch of salt and a splash of water. Warm gently for 2–3 minutes, stirring occasionally, then remove from heat and keep warm.

Heat a small skillet or cast-iron pan over medium-high heat. Add 1 teaspoon olive oil and the corn kernels. Cook, undisturbed for 2–3 minutes to get some char, then stir and cook another 2–3 minutes until kernels are lightly browned. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.

In a bowl, whisk together mayonnaise, sour cream, buttermilk, chopped chipotle pepper, lime juice, garlic powder, onion powder, dried dill, salt, and black pepper until smooth. Taste and adjust heat or acidity — add more chopped chipotle for spice or more buttermilk for thinner consistency. Refrigerate at least 10 minutes to let flavors meld (or up to 2 days).

To assemble, add the warmed black beans and roasted corn to the bowl with romaine and tomatoes. Drizzle about half of the chipotle ranch dressing over the salad (adjust to taste) and toss gently to combine so the leaves are evenly coated.

Top the tossed salad with sliced blackened chicken, diced avocado, shredded cheddar, and crushed tortilla chips. Spoon additional dressing on top if desired. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing.

Serve immediately so tortilla chips remain crisp. Leftover dressing can be refrigerated up to 3 days; store salad components separately to preserve texture.