Southwestern Chicken Salad

This grilled Southwestern-seasoned Chicken Salad is bright, crispy, and absolutely delicious. It’s loaded with chicken, fresh romaine lettuce, grape tomatoes, creamy avocado, roasted corn, and cilantro. We top it with crunchy tortilla strips and toss it with our creamy On the Ranch Dressing.

Ingredients for Southwestern Chicken Salad

2 pounds of thin or butterflied chicken breasts

2 tablespoons of The Spice Apothecary’s Southwestern Rub 

Romaine lettuce

Avocado

Grape tomatoes

Cilantro leaves

Grilled corn on the cob

Tortilla strips

Ranch dressing made with On the Ranch Seasoning

Directions

Chop the romaine lettuce into bite-sized pieces, slice the grape tomatoes in half, and cut the avocado into chunks.  

For the grilled corn:

Remove the husks and silks from the corn on the cob, place on a hot grill, rotating until the kernels are slightly charred for 8-10 minutes, or until desired doneness.  Remove the kernels  from cob and set aside.

For the chicken: 

Rub the chicken with olive oil and sprinkle both sides with the Southwestern Rub.  Refrigerate for at least 30 minutes or up to 4 hours.

Heat oiled grill to medium heat.  Place chicken on the grill and cook for 4-6 minutes per side, depending upon thickness.  Remove when the internal temperature reaches 165 degrees F.

Allow the chicken to rest while you assemble the salad ingredients.

In a large bowl or serving platter, arrange the lettuce, tomatoes, avocado chunks, & corn kernels.  Slice the chicken and lay on top of the veggies, top with cilantro leaves, and tortilla strips, and drizzle with the ranch dressing (recipe below).

Ranch dressing:

1 tablespoon On the Ranch

⅓ cup mayo

¼ cup buttermilk

In a small bowl or jar, combine the On the Ranch seasoning with mayo and buttermilk.  Stir well and refrigerate until serving.

Enjoy!

Southwestern Rub

Buy Now

Ranch Seasoning

Buy Now