Made this salad four times in the last two weeks. Not sorry about it. AT ALL.
The cilantro-ranch is the whole reason. Jalapeño, lime, cumin… a ranch that finally has some bite. Store-bought stuff could NEVER.
The rest (black beans, grilled corn, avocado, chicken, all of it) is just a very good vehicle for that dressing.
How to Grill the Chicken & Corn
PREHEAT your grill to MEDIUM-HIGH heat (around 400°F). Season chicken breasts generously with salt and pepper (a pinch of cumin adds a nice touch).
Place corn directly on grates. Grill, turning often, until kernels are tender and charred in spots, about 10 minutes. Grill chicken 6-8 minutes per side until internal temperature reaches 165°F.
Let chicken rest 5 minutes before slicing. Corn can cool slightly, then slice off kernels for the salad.
Tips for a Great Cilantro Ranch Dressing
Easy to whip up. Easier to mess up without these pointers
- BLEND a full 2 minutes minimum…. you want it silky, no chunky bits
- Add milk ONE tablespoon at a time. You can thin it out, never un-thin it
- REST it in the fridge 30+ minutes. The ranch powder needs to hydrate and the garlic needs to mellow (ditch that raw bite
- Toss in those cilantro STEMS! They pack more flavor than the leaves alone
- Leave jalapeño SEEDS IN for real heat. Remove them completely for just a whisper of spice
- TASTE before salting. Ranch mix and mayo bring plenty already
- Reserve a quarter for the table (so guests can add more
How to Keep the Avocado From Browning
Avocados brown FAST…. so toss those cubes with the fresh lime juice from the dressing (the acid slows oxidation) RIGHT before assembling. Add them LAST and only dress the portion you’re eating, because leftover dressed avocado turns sad and gray by morning.
Make-Ahead & Storage Tips
Dress the salad RIGHT BEFORE serving….but prep almost everything else ahead.
- Make the cilantro-ranch dressing up to 5 days in advance. Store in a sealed jar in the fridge. It thickens as it sits, so loosen with a splash of milk before pouring.
- Grill the chicken and corn up to 2 days ahead. Slice the chicken and refrigerate in a covered container.
- Chop the romaine, bell pepper, tomatoes, and green onions the night before. Keep them DRY in separate containers to prevent sogginess.
- Hold the avocado and lime zest until the LAST second. Avocado browns within minutes once cut, no joke.
- Store leftover undressed salad base up to 2 days in the fridge.
Pack the dressing in a small jar on the side if you’re taking this to lunch….nobody wants a soggy midday situation!
What to Serve With This Salad
Quick Southwest Salad packs SERIOUS flavor on its own…. but the right sides turn it into a full spread.
- Warm flour tortillas or crispy tortilla chips (essential for scooping)
- Spanish rice or cilantro-lime rice so the dressing has somewhere to LAND
- Fresh mango slices or pineapple salsa to balance all that savory
- Cold Mexican lager, lime-spritzed iced tea, or a classic margarita
- Extra lime wedges and a side bowl of guacamole for the table
Other Recipes You’ll Love
- Mexican Street Corn Salad
- Oil Free Cowboy Caviar
- Crunchy Taco Salad
- Tasty Cowboy Caviar Quinoa Salad
- Cowboy Caviar with Mango
- Vegan Quinoa Guacamole
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1850-2100
- Protein: 90-110 g
- Fat: 120-135 g
- Carbohydrates: 130-150 g
Ingredients
For the dressing:
- 1/3 cup milk (plus more for consistency)
- 3 tbsp ranch mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 1/2 bunches cilantro
- 2 tsp garlic (freshly minced)
- 4 tsp jalapeños (finely diced)
- 1 tbsp fresh lime juice
- 1/2 tsp ground cumin
For the salad:
- 1 head romaine lettuce (chopped)
- 1 large orange bell pepper (diced)
- 15.25 oz black beans (rinsed and drained)
- 1 pint cherry tomatoes (halved)
- 2 1/4 cups grilled corn
- 2 ripe avocados (cubed)
- 2 large chicken breasts (grilled and sliced)
- 1/2 cup green onions (sliced)
- 1/4 cup fresh cilantro (chopped)
- 1 tsp lime zest
Step 1: Blend the Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tbsp ranch mix
- 1/3 cup milk
- 1 1/2 bunches cilantro
- 2 tsp garlic
- 4 tsp jalapeños
- 1 tbsp fresh lime juice
- 1/2 tsp ground cumin
In a blender or food processor, combine the mayonnaise, sour cream, ranch mix, milk, fresh cilantro, minced garlic, diced jalapeños, fresh lime juice, and ground cumin.
Blend until smooth and creamy, about 1-2 minutes.
If the dressing is too thick, add a splash more milk to reach your desired consistency.
Taste and adjust seasonings as needed.
Transfer to a bowl and set aside.
I like to make the dressing first so the flavors have time to meld together while I prepare the salad components.
Step 2: Combine the Salad Base
- 1 head romaine lettuce
- 1 large orange bell pepper
- 15.25 oz black beans
- 1 pint cherry tomatoes
- 2 1/4 cups grilled corn
- 2 ripe avocados
- 2 large chicken breasts
In a large bowl, combine the chopped romaine lettuce, diced orange bell pepper, rinsed black beans, halved cherry tomatoes, grilled corn, and cubed avocados.
Gently toss everything together to distribute the ingredients evenly.
I find that adding the avocados last and tossing gently prevents them from breaking apart and getting mushy.
Add the grilled chicken slices on top of the salad mixture.
Step 3: Toss and Garnish
- cilantro-ranch dressing from Step 1
- assembled salad from Step 2
- 1/2 cup green onions
- 1/4 cup fresh cilantro
- 1 tsp lime zest
Pour the cilantro-ranch dressing from Step 1 over the assembled salad from Step 2, adding as much or as little as you prefer—I typically use about three-quarters of the dressing and reserve the rest on the side so guests can add more if desired.
Sprinkle the sliced green onions and chopped fresh cilantro over the top, and finish with the lime zest for brightness and aroma.
Toss gently just before serving to coat everything evenly with dressing.
Quick Southwest Salad
Ingredients
Method
- In a blender or food processor, combine the mayonnaise, sour cream, ranch mix, milk, fresh cilantro, minced garlic, diced jalapeños, fresh lime juice, and ground cumin. Blend until smooth and creamy, about 1-2 minutes. If the dressing is too thick, add a splash more milk to reach your desired consistency. Taste and adjust seasonings as needed. Transfer to a bowl and set aside. I like to make the dressing first so the flavors have time to meld together while I prepare the salad components.
- In a large bowl, combine the chopped romaine lettuce, diced orange bell pepper, rinsed black beans, halved cherry tomatoes, grilled corn, and cubed avocados. Gently toss everything together to distribute the ingredients evenly. I find that adding the avocados last and tossing gently prevents them from breaking apart and getting mushy. Add the grilled chicken slices on top of the salad mixture.
- Pour the cilantro-ranch dressing from Step 1 over the assembled salad from Step 2, adding as much or as little as you prefer—I typically use about three-quarters of the dressing and reserve the rest on the side so guests can add more if desired. Sprinkle the sliced green onions and chopped fresh cilantro over the top, and finish with the lime zest for brightness and aroma. Toss gently just before serving to coat everything evenly with dressing.