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5
from 1 vote
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!
Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course, Salad
Cuisine:
American
Keyword:
sweet, potato, corn, black, beans, salsa, ranch, dressing, lettuce, chipotle
Servings:
4
Servings
Calories:
672
kcal
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:
672
kcal
|
Carbohydrates:
46
g
|
Protein:
25
g
|
Fat:
44
g
|
Saturated Fat:
7
g
|
Cholesterol:
68
mg
|
Sodium:
1409
mg
|
Potassium:
1069
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
13561
IU
|
Vitamin C:
40
mg
|
Calcium:
89
mg
|
Iron:
4
mg