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Spicy Southwest Ranch Salad with Chicken
Have leftover cooked chicken? Put it to great use in this Spicy Southwest Ranch Salad with Chicken recipe!
NUTRITIONAL FACTS
Servings4
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 440.0 |
Protein (g) | 37.0 g |
Carbohydrates (g) | 35.0 g |
Sugar (g) | 2.0 g |
Fat (g) | 18.0 g |
Fibre | 15.0 g |
Calcium | 225.0 mg |
Sodium(mg) | 390.0 mg |
Saturated Fat (g) | 3.0 g |
Trans Fat (g) | 0.1 g |
Cholesterol (mg) | 80.0 mg |
Iron | 5.5 mg |
Potassium | 1250.0 mg |
Vitamin B12 |
-
4 People
Servings
-
20 Mins
Prep Time
-
0 Mins
Cooking Time
-
20 Mins
Ready In
Ingredients
- 1/4 cup (60 mL) Hellmann's® Classic Ranch Dressing
- 1 tsp. (5 mL) canned chipotle pepper in adobo sauce
- 1 lb. (450 g) grilled boneless, skinless chicken breasts cut into chunks, or grilled steak, cut into strips
- 1 can (450 g) low sodium black beans, rinsed and drained
- 1 avocado, cut into chunks
- 1 small yellow bell pepper, diced or cut ito small, thin strips
- 3/4 cup (175 mL) toasted corn *
- 4 cups (1 L) baby kale
- 4 cups (1 L) baby spinach leaves
MADE WITH
Directions
-
Combine Hellmann's® Classic Ranch Dressing with chipotle chili in small bowl; set aside.
-
Combine chicken, beans, avocado, yellow pepper and corn in bowl. Arrange kale and spinach on serving platter and top with chicken mixture. Drizzle with Dressing.
Chef's Tip
* To toast corn, coat nonstick skillet with no-stick spray and heat over medium-high heat. Add fresh corn, drained canned corn , or thawed frozen corn and cook, stirring occasionally, until toasted, about 3 minutes.
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