Spicy Southwest Ranch Salad with Chicken

Spicy Southwest Ranch Salad with Chicken






4 people
Have leftover cooked chicken? Put it to great use in this Spicy Southwest Ranch Salad with Chicken recipe!


  • 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 stips.
  • 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

  1. Amount per Serving
Title Amount per Serving


  1. Combine Hellmann's® Classic Ranch Dressing with chipotle chili in small bowl; set aside.

  2. 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.


* 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.