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Quick Notes: This is a Fresh Mex/Tex Mex kind of southwest salad. The Southwest Ranch on this bad boy is absolutely phenomenal. I forgot to put the tortilla strips on my salad before taking a picture, but they’re definitely responsible for taking this Santa Fe Chicken Salad recipe up a notch.
Ingredients
- For Dressing
- 1 cup mayonnaise
- 1 cup milk
- 1 ranch packet
- 2 tablespoons diced cilantro
- 1 tablespoon lime juice
- 1 tablespoon paprika
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 1/2 teaspoon cumin
- -Salad
- 2 large chicken breasts
- 1 Head of Romaine lettuce
- Red onion (not a ton, probably even less than 1/4 of the onion)
- 1 can of black beans
- 1 can of corn
- Chopped cilantro
- Shredded Cheese (measure with your heart)
- 2 avocados
- tortilla strips
- oil for cooking the chicken
- garlic powder
- salt and pepper
Instructions
- Make your dressing by pouring all the dressing ingredients in a jar, and just shaking the fuck out of it. Put it in the fridge for at least 2 hours before using it.Â
- In a large skillet over medium heat warm a couple of tablespoons oil and toss in your chicken breasts. Salt, pepper, and garlic powder them as they cook. You want to try to get the outside just a little crispy if you can. Don't overseason them because there is a lot of flavor in the dressing, but you don't want flavorless chicken so do season it, just don't go apeshit.Â
- Once your chicken is cooked all the way through, remove it from the heat and set it aside. Once it has cooled, slice it thinly.
- Chop your romaine lettuce, your onion, and your cilantro.Â
- Open and drain your beans and corn.Â
- Start throwing shit together. Put as much or as little of everything as you like. Use about a half an avocado per salad.Â
Really dig this southwest flair? Give our Southwest Turkey Bacon Wrap a go!
