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Southwest Chicken Salad with Jalapeño Ranch

This Southwest Chicken Salad with Jalapeño Ranch is fresh, colorful, and packed with flavor in every bite. Made with juicy chicken, crisp romaine, sweet corn salsa, pickled red onions, creamy avocado, and a homemade jalapeño ranch dressing, it's an easy, protein-packed meal that's perfect for lunch or dinner. Simple to customize with your favorite toppings, this salad is great for meal prep and comes together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Salad
  • 1 large head romaine lettuce chopped (or one 10-ounce bag of chopped romaine)
  • 2 boneless skinless chicken breasts
  • 1 tbsp avocado oil
  • Salt and black pepper to taste
  • ¼ cup pickled red onions
  • 1 recipe Corn Salsa see linked recipe
  • 1 recipe Jalapeño Ranch Dressing see linked recipe
Optional Toppings
  • 1 avocado diced
  • ½ cup black beans rinsed and drained
  • Fresh cilantro chopped
  • Crushed tortilla chips or tortilla strips
  • Cotija cheese
  • Fresh lime wedges

Method
 

  1. Season the chicken breasts generously with salt and pepper.
  2. Heat the avocado oil in a large skillet over medium heat.
  3. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
  4. Divide the chopped lettuce among serving bowls.
  5. Top with sliced chicken, corn salsa, pickled red onions, avocado, and black beans, if using.
  6. Drizzle generously with the jalapeño ranch dressing.
  7. Finish with fresh cilantro, crushed tortilla chips or tortilla strips, Cotija cheese, and a squeeze of fresh lime, if desired.