Southwest Chipotle Salad Recipe

This crunchy, smoky Southwest Chipotle Salad Recipe is made with grilled chicken, roasted corn, and a creamy chipotle dressing, ready in 30 minutes. The warm charred corn mixing into the cool crisp lettuce creates the perfect bite. I always look forward to tossing this together for a quick weekday lunch.

Better Than Takeaway

I used to spend too much money grabbing this exact style of salad on my lunch breaks. Making it at home proved surprisingly simple once I got the dressing right.

My biggest mistake early on was not charring the corn. Taking five extra minutes to blister the kernels in a hot pan completely transforms the entire bowl.

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Southwest Chipotle Salad Recipe Ingredients

For the Salad:

• 6 cups chopped romaine lettuce
• 2 cups diced grilled chicken breast
• 1 cup canned black beans, rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup tortilla strips

For the Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 chipotle peppers in adobo sauce
• 1 lime, juiced
• 1/2 teaspoon garlic powder

How To Make Southwest Chipotle Salad Recipe

1. Char the corn: Heat a dry skillet over medium-high heat and cook the corn kernels for 5 minutes until blackened in spots, then let cool.
2. Blend the dressing: Add mayonnaise, sour cream, chipotle peppers, lime juice, and garlic powder to a blender. Blend until completely smooth.
3. Assemble the base: In a large bowl, combine the chopped romaine, grilled chicken, black beans, cooled corn, and cherry tomatoes.
4. Toss and serve: Drizzle the dressing over the salad and toss well to coat. Top with tortilla strips just before serving to keep them crunchy.

Recipe Tips

• Dry your greens: Wet lettuce waters down the dressing, so spin your romaine thoroughly before assembling.
• Control the heat: Start with one chipotle pepper if you prefer milder food, then taste and add the second if needed.
• Prep ahead: Keep the dressing and salad components in separate containers until you are ready to eat.

What To Serve With Southwest Chipotle Salad

A warm bowl of chicken tortilla soup pairs beautifully with this crisp salad. You can also serve it alongside warm cheese quesadillas for a filling dinner.

How To Store

Store the dressing in an airtight jar in the fridge for up to one week. Keep the un-tossed salad components in the fridge for up to three days, adding the dressing and tortilla strips right before eating.

FAQs

Can I use a different protein?

Yes, grilled shrimp or sliced steak work wonderfully in place of chicken. You can also add extra beans for a vegetarian option.

Is chipotle in adobo very spicy?

It has a moderate, smoky heat. The mayonnaise and sour cream in the dressing help to cool it down significantly.

Can I use bottled dressing instead?

You can, but making the dressing from scratch provides a much fresher flavor. It only takes two minutes to blend.

Nutrition

• Calories: 450 kcal
• Total Fat: 28 g
• Saturated Fat: 6 g
• Cholesterol: 75 mg
• Sodium: 620 mg
• Total Carbohydrate: 24 g
• Protein: 28 g