Southwest Chicken Salad with Cilantro Lime Ranch Dressing (that green sauce)

I made the best Southwest Chicken salad ever yesterday!  The original recipe is here, but I did add a couple things to mine and used my go-to cilantro lime ranch sauce instead of the one mentioned in this recipe.

Pardon the awful cell phone pics…I don’t claim to be a foodie photographer.

southwest salad

This is what was left after we ate ours.  I forgot to take pics beforehand.  This makes a good amount and we had enough for 2 more meals as leftovers.  I also kept my chicken off to the side and added that separately, but you can just throw it all in there together. 

cilantro lime ranch dressing

What ya need – for the salad:

*1 rotisserie chicken – shredded or cubed
*fresh romaine
*1 can – black beans (drained and rinsed)
*1 can – corn (drained and rinsed)
*1 orange bell pepper – chopped
*1 container of cherry tomatoes – chopped
*5-6 green onions – chopped
*2 large avocados – chopped
*1/2 cup (or as much or little as desired) – shredded Mexican cheese blend
*as much as desired – tortilla strip chips (found next to the croutons at the store)

What ya need – for the dressing:

*1 package – dry Hidden Valley Ranch Dressing Mix
*8 oz jar Green Salsa
*1/2 bunch cilantro
*2 cloves garlic – chopped
*1/4 cup mayo
*1/4 sour cream
*1 large or 2 small avocados

(if you want a thinner, more runny dressing just add more green salsa)

What ya do:

For your salad – Shred or cut up your rotisserie chicken in bite sizes. Then cut up your fresh romaine in small chunks (or tear them – I find that to be faster), cut up the tomatoes, onions, bell pepper, and avocados.  Rinse and drain your black beans and corn.  I also then place them on a paper towel to further get rid of as much moisture as possible so your salad isn’t soggy.  Combine all your salad ingredients and toss, including your shredded Mexican blended cheese and tortilla strip chips.

For your dressing – Combine all ingredients in a blender/food processor and blend until creamy.  This makes a huge batch, but is great on grilled chicken, used as a dip for taquito’s, and you can even freeze it.  To thaw it I leave it sitting out or put it in the microwave on defrost. Stir with a whisk or put it back in the food processor to get it to that perfect creamy consistency again.  It still tastes great!

**Top your salad with a couple spoonful’s of the dressing and you’re good to go.  Quick, easy and relatively healthy meal.  Its super filling too.


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