A cool, refreshing dinner salad for those hot summer evenings when you don’t feel like heating up your kitchen. The flavor is kicked up with a spicy chipotle lime ranch dressing.
Start with a bed of crisp veggies, add corn and black beans, top with chicken (hot or cold) and drizzled it in a zesty chipotle dressing flavored with chipotle peppers, lime, and more!
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The star of this show is not the salad. It’s not even the chicken. It’s the Chipotle Lime Ranch Dressing. Because, let’s face it, it’s dressing that really makes the salad.
Start with a bagged salad mix, just to make life easier. Even though it’s “pre-washed, I give mine a good rinse and take it for a spin in my salad spinner.
Next, pile on the goodies; red onion, bell pepper, cherry tomatoes, corn, and black beans. Warm the corn and black beans in the microwave if you like.
After that, a lovely chicken breast. This is a great way to use leftover chicken. These are some that Hubby grilled the other day. He grilled extra so we could have salads later in the week and here we are.
Or have it hot off the grill, we do that too.
If you don’t have access to a grill or just plain don’t feel like grilling, use a rotisserie chicken. If you have time to plan ahead, try my Slow Cooker “Rotisserie” Chicken or Slow Cooker Salsa Chicken instead.
Now, the icing on the cake. Or dressing on the salad, as it were.
Don’t let the list of ingredients scare you, this dressing is so easy! Just throw everything in the food processor or blender…
…and blend until it’s smooth and creamy. Look at those delicious bits of chipotle!
I recommend starting with 1 chipotle and tasting. If you like more heat, add another chipotle or a couple more dashes of hot sauce.
Add a pinch more salt as needed and an extra splash of buttermilk if it’s too thick for your liking.
This dressing is also an awesome dip for onion rings, chicken fingers, quesadillas, etc. And it’s fantastic on tacos and burritos.
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