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Spicy Southwest Chicken Salad

Spicy Southwest chicken salad with blackened chicken slices, charred corn, and a creamy chipotle ranch that coats every bite. Tex-Mex flavors come through in smoky heat, crunchy tortilla strips, and bright avocado and cherry tomatoes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and salad
  • 4 boneless skinless chicken breasts Chicken should be roughly similar thickness for even blackening.
  • 2 tbsp Cajun or blackening seasoning Use what you have; it drives the smoky crust.
  • 1 tbsp olive oil Helps the seasoning cling and promotes browning.
  • 6 cup romaine lettuce, chopped Chop for bite-size crunch.
  • 1 cup corn kernels, charred Charred corn adds a sweet-smoky flavor.
  • 1 can (15 oz) black beans, drained and rinsed Rinse to reduce excess sodium and prevent sogginess.
  • 2 avocados, sliced Slice right before serving for best texture.
  • 1 cup cherry tomatoes, halved Halves distribute sweetness and color.
  • 1 cup tortilla strips Crisp tortilla strips right before serving if possible.
For the chipotle ranch
  • 0.5 cup mayonnaise For a creamy, thick dressing that clings to chicken and lettuce.
  • 0.25 cup sour cream Balances heat with tang and creaminess.
  • 1 chipotle pepper in adobo, minced Minced for even spice throughout.
  • 1 tbsp lime juice Brightens the dressing.
  • 1 ranch seasoning packet Gives classic ranch flavor and seasoning depth.
Serving
  • 0.25 cup cilantro Use chopped cilantro for fresh garnish.
  • 1 lime wedges Serve alongside for extra squeeze at the table.

Equipment

  • 1 cast iron skillet

Method
 

Make the chipotle ranch
  1. Whisk together mayonnaise, sour cream, minced chipotle pepper in adobo, lime juice, and ranch seasoning packet until smooth. Refrigerate the chipotle ranch.
Blacken and slice the chicken
  1. Coat boneless skinless chicken breasts with Cajun or blackening seasoning. Heat olive oil in a cast iron skillet over high heat.
  2. Cook the seasoned chicken breasts for 5-6 minutes per side until deeply blackened and the internal temperature reaches 165°F. Rest the chicken, then slice it.
Assemble and serve
  1. Assemble salads with romaine lettuce as the base. Top with charred corn, black beans, sliced avocados, and halved cherry tomatoes.
  2. Place sliced blackened chicken over the salad. Drizzle chipotle ranch generously over everything and top with tortilla strips.
  3. Garnish the salad with cilantro and serve with lime wedges.

Notes

For maximum crunch and flavor, char the corn and cook the chicken first, then assemble right before serving so the tortilla strips stay crisp. Store leftovers in an airtight container in the refrigerator up to 3 days, but keep tortilla strips separate and add before eating. Freezing isn’t recommended for best lettuce and avocado texture. If you want a lighter dressing, use Greek yogurt in place of sour cream (or part of the mayonnaise) while keeping the chipotle and lime the same.