Southwest Baja Salad Recipe
Grilled chicken breast, black bean & corn salsa, tortilla strips, avocado, cilantro, and pepper-jack cheese tossed in MK Baja ranch dressing.
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Ingredients
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Salad & Toppings
Black Bean & Corn Salsa
MK Baja Ranch Dressing
Method
Prepare Chicken
Pound and season
Pat chicken breasts dry. If breasts are uneven, pound to even thickness (about 1/2 inch) for even cooking. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp smoked paprika and 2 tbs olive oil. Rub mixture evenly over both sides of the chicken.
Grill or pan-sear
Preheat a grill or heavy skillet over medium-high heat. Grill or sear chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into strips.
Black Bean & Corn Salsa
In a medium bowl combine 1 cup rinsed black beans, 1 cup corn, 1/2 cup diced red bell pepper, 1/4 cup diced red onion and 1/2 minced jalapeño.
Add 2 tbs fresh lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and taste; adjust lime or salt as needed. Let sit 10 minutes to meld flavors.
MK Baja Ranch Dressing
In a bowl whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 2 tbs sour cream until smooth.
Stir in 1/4 cup finely chopped cilantro, 1 tbs fresh lime juice, 1 tsp minced chipotle in adobo, 1/2 tsp honey, 1/2 tsp garlic powder and 1/4 tsp onion powder. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust consistency with an extra tablespoon of buttermilk if you prefer a thinner dressing. Chill until ready to use.
Assemble Salad
In a large bowl add 6 cups mixed salad greens. Top with sliced grilled chicken, 1 cup prepared black bean & corn salsa and 3/4 cup shredded pepper jack cheese.
Slice 1 avocado and fan or dice over the salad. Sprinkle 1/4 cup fresh cilantro leaves and 1 cup tortilla strips on top.
Drizzle 1/2–3/4 cup MK Baja Ranch dressing over the salad (start with 1/2 cup and add more to taste). Toss gently to combine so dressing coats ingredients without breaking the avocado.
Serve immediately, offering extra lime wedges and additional tortilla strips and dressing on the side.