Rowdy Ranch Southwest Chicken Salad

Spicy Goddess

Why We Love It: Crunchy, Crispy and satisfying Southwestern Salad meets Rowdy Ranch, a spicy ancho ranch with a black lime twist. It’s not just a salad—it’s a ritual of flavor that’ll leave you feeling well fed and spicy. You deserve this! 🔥

For the chicken:

Rowdy Ranch Roasted Chicken Breast

1 pound Chicken Breast, pounded evenly or chicken breast tenders
½ packet (2 Tbsp) of Rowdy Ranch
1 Tbsp. Avocado Oil or Olive Oil 

  1. Pound chicken breasts between sheets of plastic wrap so that the chicken breast cooks evenly. We don’t want any thick or thin parts, we want the chicken to have an even thickness. This step is not necessary if using chicken breast tenders.
  2. Drizzle the chicken breast with 1 Tbsp. of avocado or olive oil. Add ½ packet (2 Tbsp of Rowdy Ranch). For best results marinate overnight, but this is not necessary! You can marinate and cook the chicken right away if you’re rushing.
  3. Preheat the oven to 375 degrees fahrenheit (we like to use a mini convection oven), take out chicken from the fridge. Place the chicken on a sheet pan and bake for 8-12 minutes until done. 
    Let chicken rest and chop up to serve on your salad.

For the dressing:

3 Tbsp. Greek Yogurt or Sour Cream
1 Tbsp. Apple Cider Vinegar
3 Tbsp. Olive Oil
1 Tbsp. Rowdy Ranch 

For the salad:

Handful of your favorite salad greens, washed and dried (we like a mix of butter lettuce and little gems)
4 Persian Cucumbers, thinly sliced  
1 cup baby tomatoes, halved
1 15 oz can of Black Beans, drained and rinsed 
¾ cup  frozen fire roasted corn, thawed in microwave
1 small red onion, thinly sliced
1 red, yellow, or orange bell pepper thinly sliced
2 red radish, thinly sliced 
1 avocado, cubed 
¼  cup cilantro leaves, torn (optional)
Handful of your favorite tortilla chips crushed over the salad (optional)

  1. Add all of the dressing ingredients into a medium bowl and whisk until well combined. Set aside.
  2. In a large bowl, assemble the salad.  Mix together the pre washed lettuce, sliced cucumbers, halved tomatoes, black beans, fire roasted corn, sliced red onion, sliced bell peppers, sliced radish, cubed avocado, and torn cilantro leaves.
  3. Gently spoon dressing over the salad and mix until well tossed. Top with crushed tortilla chips for added crunch. Save any leftover dressing in a jar for your next salad or marinade. 
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