In Kalyn’s original recipe, she used Salsa for the dressing and put it in the food processor. However when I was at the store, I decided that it would be too much trouble. Why put salsa in a food processor and puree it when I can just buy a jar of taco sauce. It tastes about the same, right? To be honest, I didn’t measure. I just filled my tiny tupperware container with a few squirts of ranch dressing, a bit of taco sauce and a few dashes of chipotle chili powder.
Here’s a super easy salad recipe. Tried this out for lunch and even my co-workers mentioned that they thought it looked fantastic. Plenty of flavor without being too rich (like my cobb salad). Sorry that the pictures aren’t great. I made it in a hurry one morning so I took them in a rush.
Southwest Chicken Salad with Chipotle Ranch Dressing
Recipe adapted from Kalyn’s Kitchen
1 cup diced cooked chicken (I just used 1 chicken breast that I had left over)
2 cup romaine lettuce, washed and toren
1/2 cup cherry tomatos
1/4 cup shredded cheese
(Kalyn uses cilantro and red pepper instead of tomatos, just in case you’re curious. I love tomatos)
About 1/4 cup Ranch Dressing
About 3 T of Taco Sauce (Kalyn used salsa)
About 1/4 tsp ground Chipotle Chile Powder
I diced my chicken breast and just quickly cooked it in the frying pan. I think it took about 5 minutes.
Don’t actually have a picture of the completed salad…I was too hungry at work and ate it before I had the chance. But I still wanted to share this with you just in case you were interested. (Depending on what diet you’re following, you could also try playing with the ratio of Ranch dressing to sauce, if the idea of using full fat ranch scares you).
- Baked Pesto Chicken
- Chipotle Beef Chili