Oreg's Baja Chopped Salad Recipe
Blackened chicken, black beans, avocados, tomatoes, corn, scallions, cheese, and chipotle ranch dressing
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Cook the Chicken
Season the chicken breasts with salt, pepper, and any additional spices you prefer. Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side until they are blackened and cooked through. Remove from heat and let rest, then chop into bite-sized pieces.
- 2
Prepare the Vegetables
While the chicken is cooking, rinse and drain the black beans. Cut the avocados in half, remove the pit, and slice the flesh into cubes. Halve the cherry tomatoes. Chop the scallions, using both the white and green parts.
- 3
Assemble the Salad
In a large bowl, combine the chopped blackened chicken, black beans, avocados, cherry tomatoes, corn kernels, scallions, and shredded cheese. Toss gently to combine.
Dressing Preparation
- 4
Make the Chipotle Ranch Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, chopped chipotle peppers, lime juice, garlic powder, salt, and black pepper. Adjust the seasoning to taste and add more lime juice if desired.
- 5
Combine Salad and Dressing
Drizzle the chipotle ranch dressing over the salad and toss gently to coat all ingredients evenly.