Southwest Chicken Salad Fall
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Last Updated on September 9, 2019 by Lisa Johnson
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…..
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…..
Next, run your chef knife the sides of the corn to remove the kernels…..
Place the corn kernels into a bowl and set them aside. Peel a sweet potato and cut into strips…..
then cut into cubes…..
Place in a bowl and mix with one Tablespoon of oil…..
then pour out onto a baking sheet…..
Bake at 350 degrees until vegetables are browned and potatoes are soft…..
Allow to cool before mixing with remaining salsa ingredients…..
For this version, I decided to add ground chipotle pepper to my Homemade Ranch Dressing to give it a little kick!
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…..
Top with shredded chicken and black bean/sweet potato salsa…..
and serve with dressing…..
I cannot choose a favorite version of these Southwest Salads, they are all delicious and unique…..
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
Southwest Chicken Salad for Fall
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
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.
- 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.
This is the right time of year for a post on fresh and healthy! Sounds so appealing after all the “heavy” holiday food:)
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!
Hi Lisa, Happy new year! Your salad looks amazing. Hope 2014 is amazing for you! Theresa
Great salad, Lisa! I love the sweet potatoes. Pinning and sharing on FB and Twitter today. Have a great weekend!
Looks like a really nice salad Lisa. And especially love that chipotle ranch dressing. I really don’t have a favorite SW salad, so thanks for sharing. Pinned.
I’m such a salad lover and this one looks fantastic! Pinning and hopefully eating soon!
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
The roasted veggies are what makes this salad a standout to me. I’d eat it in any season! PInning! I’ve got to make that ranch dressing one of these days…I pinned it months ago! Happy New Year, Lisa!
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 🙂
Oh, yes, I bet this is oh so much better with the fresh corn. It sounds delightful.
Thanks for linking up this great recipe at recipesforourdailybread I just love anything with fresh corn. I pinned it!!
I am now following all your social medias.
Happy New Year, Lisa! Looks like your off to a great start with this healthy and delicious recipe ;).
I love how you went and added sweet potato to this Santa Fe salad — what a great idea, Lisa! More veggies these days for me, too! 🙂
I love a good salad and this looks so fresh and tasty!
Your chicken salad recipe looks great and I love the idea of adding chipotle to ranch dressing (I have to check out your recipe) – oh YUMMM!
That looks so good Lisa… I’ve been loving chipotle lately!
This looks wonderful Lisa… I can’t wait to try it. The roasted corn and sweet potato are a great way to add layered and unexpected flavours!!
This looks great!! I’m going to have to add it to our meal plan next week! Thanks so much for sharing it at Saturday Dishes!
They all look and sound delicious!
Oh my goodness, this looks so good!
G’day Lisa! Very healthy indeed!
Love your made you own homemade ranch dressing too!
Viewed as part of Food Friends Friday Healthy Choices Party!
Yummy!! Perfect for my diet!
My girls have banned me from saying this in 2014 – but for this I am going to break it out one more time – “amaze balls”!
LOL, thanks Kelly. I promise I won’t tell them. 😉
I like the new larger step-by-step photos, Lisa. This salad looks delicious! I hope you have a wonderful 2014 🙂
Thank you Andi! I hope you have a wonderful 2014 as well. 🙂
This sounds delicious! I really love the idea of roasting corn and sweet potatoes for my salad! Yum! Pinning!
Thanks so much Kristin. 🙂
Looks like you are off to a good start. I just checked out a new gym that is cheaper and has better facilities. If only they served your salads…
I love the idea of putting sweet potatoes in a salad- genius!
Thanks for sharing at Saturday Dishes! Pinned.
Thank you Jamie! 🙂