Southwestern Ranch Chicken Salad

From Brittney G. in Texas

2 c. shredded cooked leftover chicken
¼ c. Ranch dressing
1 Chipotle pepper in Adobe
1 garlic clove
2 T. Lime Juice
2 tsps. Chopped Cilantro
¼ c. corn (cooked or use canned, rinsed and drained)
¼ c. black beans (cooked or used canned, rinsed & drained)
¼ c. sliced red onion (caramelized – cooked in a bit of oil until soft but not burned)
¼ c. diced avocado
¼ c. diced tomatoes
Salt & Pepper to taste
Shredded lettuce, flour tortillas, chips or anything you’d like to serve it.

In food processor, combine Ranch, chipotle pepper, garlic, lime juice & cilantro. Process until smooth.

In large mixing bowl, combine chicken, Ranch mixture, corn, beans, onion, avocado, & tomatoes, tossing until evenly coated in Ranch mixture. Add salt and pepper to taste.

Serve on shredded lettuce as a pure salad, put in tortillas as a wrap, or use with chips as a dip. You can even serve this warm!


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