Grilled Chicken Southwest Salad With BBQ Ranch Dressing

Grilled Chicken Southwest Salad With BBQ Ranch Dressing

When it comes to salad, this grilled chicken southwest salad is a game changer!

It’s a game changer because you will crave this salad just like we do. Yes, I said, “we”. I am happy to report that although it took me some time, I finally found a salad that David wants to eat. Besides my Blond Italian Caesar Salad, this grilled chicken southwest salad with BBQ ranch dressing is a salad that David loves just as much as I do.

The weather has been unusually STUPID warm so far this fall. Quite frankly, I am growing tired of sweating in October. While I am wishing for more seasonal weather, David and I have been taking advantage of prettier grilling days. However, most of it has been in the front yard, due to our deck remodel (more to come soon).

salad bowl

I mentioned this salad last week when I shared the incredibly good BBQ Ranch Dressing recipe with you. Inspired by a pre-made salad I bought from the grocery store on a whim, I challenged myself to make the salad at home, but make it even better.

Grilled chicken southwest salad can be served as a salad, side dish or dinner. A fiesta of flavor, this southwest salad is a meal within itself. This salad is packed with black beans, tomatoes, freshly grilled sweet corn, grilled chicken breast, and avocado, on a bed of crunchy romaine lettuce. The salad is then topped with bacon bits and served with an Incredibly Good BBQ Ranch Dressing.

ingredients in a serving bowl

How To Make Grilled Chicken Southwest Salad:

Prepare the grill for indirect heat.

Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.

Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).

grilled chicken

Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes until done (165 degrees F). Remove chicken from the grill and allow to rest at least 5 minutes, before cutting into bite-sized pieces.

grilling corn and chicken

Shuck the corn, removing the husks and silk. Add the ears of corn directly over the hot side of the grill. Cook turning occasionally until charred on all sides and tender; about 10 minutes. Remove the corn from grill and allow to cool. Then remove the kernels from the cob into a small bowl.

Assemble The Salad:

Place the chopped romaine lettuce on the bottom of a salad bowl or plate. Top with avocado, chopped tomatoes, black beans, corn, and chopped chicken. Sprinkle with bacon bits and BBQ ranch dressing just before serving.

This Grilled Chicken Southwest Salad is packed with black beans, tomatoes, grilled corn, bacon, avocado and romaine lettuce, topped with BBQ Ranch Dressing.
This Grilled Chicken Southwest Salad is packed with black beans, tomatoes, grilled corn, bacon, avocado and romaine lettuce, topped with BBQ Ranch Dressing.

Recipe Notes:

When making this salad, I like having leftovers for another day. I only use one avocado at a time and keep all the ingredients separate, until needed. It keeps the lettuce crisp and the ingredients stay fresher also.

NEW GADGET ALERT!

corn shredder

For this salad, I got to use a new kitchen gadget I purchased this summer.

David and I tend to have leftover corn on the cob. We think the corn tastes better the day after the corn is cut off the cob. This is a pretty messy task. I kind of struggled holding the corn cob while cutting it with the knife. This corn shredder is the greatest little gadget ever. It makes cutting the corn off the cob a cinch!

Simply cook the corn, place the stripper blade side down over the cob, inside a bowl and press the kernels off the cob.

corn shredder shredding corn
bowl of grilled corn

I wasn’t paid to promote this product. It’s a great tool and I wanted to share it with you, just in case you struggle with cutting corn off the cob too.
I just highly recommend it!

I hope you enjoy this salad as much as we do!

Grilled Chicken Southwest Salad
Print Pin
5 from 1 vote

Grilled Chicken Southwest Salad

This Grilled Chicken Southwest Salad is packed with black beans, tomatoes, grilled corn, bacon, avocado and romaine lettuce, topped with BBQ Ranch Dressing.
Course Appetizer, lunch, Main Course, Salad, Side Dish
Cuisine American
Keyword chicken, grilled, southwest salad
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 662kcal
Author Debbie Spivey

Ingredients

  • 1 whole boneless skinless chicken breast
  • Kosher salt and fresh cracked black pepper to taste
  • 2 ears of corn
  • 4 strips bacon cooked and chopped into bits
  • 4-6 cups romaine lettuce chopped
  • 15 ounces canned black beans rinsed and drained
  • 8 ounces small cherry or grape tomatoes quartered or halved
  • 2 medium Hass Avocados pitted, peeled and diced
  • BBQ Ranch Dressing to taste

Instructions

  • Prepare the grill for indirect heat.
  • Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
  • Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
  • Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes until done (165 degrees F). Remove chicken from the grill and allow to rest at least 5 minutes, before cutting into bite-sized pieces.
  • Shuck the corn, removing the husks and silk. Add the ears of corn directly over the hot side of the grill. Cook turning occasionally until charred on all sides and tender; about 10 minutes. Remove the corn from grill and allow to cool. Then remove the kernels from the cob into a small bowl.

Assemble The Salad:

  • Place the chopped romaine lettuce on the bottom of a salad bowl or plate. Top with avocado, chopped tomatoes, black beans, corn, and chopped chicken. Top with bacon bits and BBQ ranch dressing just before serving.

Notes

When making this salad, I like having leftovers for another day. I only use one avocado at a time and keep all the ingredients separate, until needed. It keeps the lettuce crisp and the ingredients stay fresher also.

Nutrition

Calories: 662kcal | Carbohydrates: 58g | Protein: 23g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1658mg | Potassium: 1035mg | Fiber: 17g | Sugar: 17g | Vitamin A: 101.9% | Vitamin C: 28% | Calcium: 9.1% | Iron: 24.3%
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