Grilled Chicken Southwest Chopped Salad



Chipotle Ranch Dressing

  • 1 cup sour cream
  • 1 cup mayo
  • 2 chopped green onions
  • Juice from one small lime
  • 2 chipotle peppers in adobo sauce finely chopped
  • 1 tablespoon adobo sauce
  • 1 packet (1 ounce) ranch dressing mix

Grilled Chicken

  • 1 1/4 lb chicken breasts cut in tenders
  • 1/2 cup Italian dressing (your favorite)

Southwest Chopped Salad

  • 2 small heads romaine lettuce chopped ine bite size pieces
  • 68 cups baby spinach
  • 1 can (15.25 ounce) sweet kernel corn drained
  • 1 can (15.5 ounce) black beans drained
  • 1 1/2 cups grape tomatoes sliced (I use the heirloom ones)
  • 1/4 cup thinly sliced red onions
  • 1 large avocado peeled seeded and diced


  1. In small bowl combine sour cream, mayo, green onions, lime juice, chipotle peppers, adobo sauce and ranch dressing mix. Stir to combine and refrigerate for 1 hour.
  2. In large seal bag combine raw chicken and Italian dressing. Marinade for 30 minutes. Heat grill to about 450 degrees. Grill chicken until done; approximately 5 minutes each side. Tenders do not take long. Remove from grill, plate and cover loosely with foil.
  3. In large bowl combine romaine and spinach. Top with corn, black beans, tomatoes, red onions and avocado. Slice chicken tenders and lay on top. Add desired amount of dressing and toss.


There will probably be more dressing than you need but those are the best tasting proportions for the ranch seasoning packet. Leftover dressing is great with raw broccoli, celery and carrots.

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