Southwest Chicken Salad Recipe
blackened & grilled chicken breast with corn, black beans, tomatoes, tortilla strips & mixed greens with cilantro lime ranch
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.
For the Chicken
For the Salad
For the Dressing
Method
For the Chicken
- 1
Prepare the Chicken
Preheat your grill or stovetop grill pan over medium-high heat. Rub the chicken breasts with olive oil and then coat them evenly with blackened seasoning.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for approximately 7-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
For the Salad
- 3
Combine Salad Ingredients
In a large mixing bowl, combine the mixed greens, corn, black beans, halved cherry tomatoes, and chopped cilantro.
- 4
Add Chicken
Slice the grilled chicken into strips and add it to the salad mixture.
- 5
Toss in Tortilla Strips
Gently fold in the tortilla strips to the salad just before serving.
For the Dressing
- 6
Prepare the Dressing
In a small bowl, whisk together the ranch dressing, fresh lime juice, garlic powder, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss to coat all the ingredients evenly.
