|

Southwest Chicken Salad Fall

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Happy New Year!! I am determined to make this a good year on several different levels. Blogging, photography, and personally…..new year, new me! I do not usually make New Year’s Resolutions, but I think some definite changes need to happen…..whether we call them resolutions or goals the outcome is pretty much the same…..

Southwest Chicken Salad for Fall topped with roasted sweet potato and corn salsa, and a chipotle ranch dressing

Eat better, exercise, you know the drill. The easiest way for me to eat more vegetables, is in salads. So each time I create a new salad, I try to vary the ingredients and increase the amount of vegetables that it contains.

I completely forgot to post the “Fall” version of my Southwest Chicken Salad collection, so here it is! It has only been winter for a little over a week. 😉

How to make Southwest Chicken Salad for Fall with Chipotle Ranch Dressing:

The first difference is the fresh corn. Feel free to substitute frozen if fresh is not available. Okay, peel the outer husk away from the corn…..

fresh corn sitting on a cutting board

Next, run your chef knife the sides of the corn to remove the kernels…..

corn kernels cut off the cob sitting on a cutting board

Place the corn kernels into a bowl and set them aside. Peel a sweet potato and cut into strips…..

Sliced sweet potato on a cutting board

then cut into cubes…..

diced sweet potato on a cutting board

Place in a bowl and mix with one Tablespoon of oil…..

Corn and sweet potato chunks mixed with oil in a large glass bowl

then pour out onto a baking sheet…..

raw corn and sweet potato chunks in a baking pan

Bake at 350 degrees until vegetables are browned and potatoes are soft…..

roasted corn and sweet potato on a baking sheet

Allow to cool before mixing with remaining salsa ingredients…..

Black Bean Salsa with roasted corn and sweet potato in a small green bowl

For this version, I decided to add ground chipotle pepper to my Homemade Ranch Dressing to give it a little kick!

chipotle pepper added to ranch ranch dressing

I also thought it would be a nice contrast to the sweetness of the sweet potato and corn. I used a 1/2 teaspoon because I do not like spicy food, but you may want to add a full teaspoon or more to add more heat!

To serve, place lettuce on a large serving platter…..

lettuce piled up on a serving platter

Top with shredded chicken and black bean/sweet potato salsa…..

shredded chicken piled on top of the lettuce on a serving platter

and serve with dressing…..

Chipotle Ranch Dressing in a glass serving container

I cannot choose a favorite version of these Southwest Salads, they are all delicious and unique…..

A close up of a Southwest Chicken Salad for Fall with roast sweet potato and corn topped with chipotle ranch dressing

More delicious Southwest Chicken Salad recipes:

Southwest Chicken Salad for Spring

Southwest Chicken Salad for Summer

A Southwest Chicken Salad for Winter

Changing things up with Southwest Chicken Salad Wraps

Southwest Seasoned Chicken Breasts

Enjoy!!

Southwest Chicken Salad for Fall topped with roasted sweet potato and corn salsa, and a chipotle ranch dressing

Southwest Chicken Salad for Fall

You are going to love this Southwest Chicken Salad for Fall with it's roasted sweet potato and corn salsa and chipotle ranch dressing!
5 from 1 vote
Print Rate
Course: Main Course, Salad
Cuisine: American
Keyword: sweet, potato, corn, black, beans, salsa, ranch, dressing, lettuce, chipotle
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 672kcal
Author: Lisa Johnson

Ingredients

For the Salsa

  • 1 ear fresh corn kernels removed (substitute frozen corn if desired, roasted)
  • 1 large sweet potato peeled, diced, and roasted
  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • 1 can organic black beans drained and rinsed
  • 3 green onions sliced
  • 2 Tablespoons fresh cilantro chopped
  • 3 Tablespoons olive oil separated
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt

For the Salad

  • 1 bag leaf lettuce
  • 1 bag Spring Mix
  • 2 cups cooked, shredded chicken

For the Dressing

  • 1 cup homemade ranch dressing
  • ½ - 1 teaspoon ground chipotle pepper

Instructions

For the Salsa:

  • Preheat oven to 350 degrees. Mix corn kernels and sweet potato cubes together in a large bowl with 1 Tablespoon of olive oil.
  • Place on a large baking sheet, and bake 15 - 20 minutes, or until potatoes are softened.
  • Remove from oven and allow to cool.
  • Mix salsa ingredients together in a large bowl and set aside.

For the Dressing:

  • Mix chipotle pepper with the ranch dressing and store in the refrigerator until ready to use.

To Serve:

  • Place lettuces on a large platter.
  • Top with shredded chicken and salsa, and serve with dressing.
  • Garnish with additional chopped green onions and cilantro if desired.

Notes

I preferred the salsa to be at room temperature with this salad, which is why I did not make it ahead of time.

Nutrition

Calories: 672kcal | Carbohydrates: 46g | Protein: 25g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 1409mg | Potassium: 1069mg | Fiber: 10g | Sugar: 8g | Vitamin A: 13561IU | Vitamin C: 40mg | Calcium: 89mg | Iron: 4mg

 

Similar Posts

33 Comments

  1. Wow Lisa, I love all the roasted veggies. Ah those resolutions. I tend to do the same ones every year. I think I need to add “eat more salads” to my list!

  2. I saw a clever idea on Rachel Ray that would work for this – take a large bowl then take a smaller one and turn it upside inside the larger one – put your ear of corn on the upside down bowl then when you cut the kernels off they fall into the larger bowl

  3. I love how fresh and crunchy this salad looks. I particularly love that you used fresh corn instead of opening a can of it.
    Oh, and I am a new follower and keen on seeing what recipes you’ll share next 🙂

  4. Thanks for linking up this great recipe at recipesforourdailybread I just love anything with fresh corn. I pinned it!!
    Blessings,
    Diane Roark
    I am now following all your social medias.

Leave a Reply

Your email address will not be published.

Recipe Rating