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High-Protein Meal Prep Southwest Chicken Salad with Creamy Chipotle Ranch

A vibrant southwest chicken salad featuring grilled chicken, black beans, corn, tomatoes, and a creamy dressing.
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Make this high-protein Southwest Chicken Salad for a filling lunch or quick dinner. It holds up well for meal prepping and features a homemade, creamy chipotle ranch dressing.

Ingredients

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  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens or romaine lettuce, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed (or fire-roasted corn)
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/2 avocado, diced (optional, for serving)
  • For the Chipotle Ranch Dressing:
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup water (or more for desired consistency)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon adobo sauce from canned chipotle peppers (use 1/2 pepper for more heat)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Season the chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
  2. Grill or pan-sear the chicken over medium-high heat until cooked through (internal temperature reaches 165°F). This takes about 6-8 minutes per side.
  3. Let the chicken rest for 5 minutes, then dice or shred it.
  4. Prepare the dressing: Combine Greek yogurt, water, lime juice, cilantro, chipotle adobo sauce, garlic powder, and salt in a small bowl or jar. Whisk or shake until smooth. Add more water if you prefer a thinner dressing.
  5. Assemble the salad base: In a large bowl, combine the chopped greens, black beans, corn, cherry tomatoes, and diced red bell pepper.
  6. For meal prep: Divide the greens mixture evenly into four meal prep containers. Top each container with an equal portion of the cooked chicken. Keep the dressing separate.
  7. When ready to eat, add the desired amount of dressing and diced avocado (if using) to your portion. Toss gently before serving.

Notes

  • For best meal prep results, store the dressing in a separate small container to prevent the greens from wilting.
  • If you do not have chipotle peppers in adobo sauce, you can substitute with 1/2 teaspoon of smoked paprika for a smoky flavor.
  • This recipe is naturally gluten free.

Nutrition

Find it online: https://mdlatdmm.com/southwest-chicken-salad-recipe/