Southwest Salad with Chipotle-Ranch Dressing

salad with chicken and pomegranate seeds

Southwest Salad with Chipotle-Ranch Dressing

Crunchy greens, chicken, beans, corn, bell pepper, pomegranate seeds, and pumpkin seeds -- all tossed in the most amazing, creamy/fiery chipotle-ranch dressing.

Course Appetizer, Main Course, Side Dish

Cuisine American, Mexican

Diet Gluten Free

Keyword chipotle chilies, pomegranate seeds, pumpkin seeds, ranch dressing, southwest

Prep Time 20

Servings

Calories 517kcal

Author Robin Miller

Ingredients

For the Salad

2 cups chopped romaine or crisp lettuce of choice
2 cups chopped red lettuce
1 cup baby spinach leaves
Salt and freshly ground black pepper
2 cups cubed cooked chicken
1 red bell pepper seeded and chopped
1 cup chopped cucumber
1/2 cup canned seasoned black beans
1/2 cup canned Mexicorn Mexican-style corn with red and green bell peppers
1/4 cup roasted pumpkin seeds
1/4 cup fresh pomegranate seeds
1/4 cup chopped green onions

For the Chipotle Ranch Dressing

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed parsley leaves
2 tablespoons chopped fresh chives
2 teaspoons minced chipotle chilies in adobo
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper

Instructions

In a large bowl, combine the romaine lettuce, red lettuce and spinach. Season with salt and pepper and toss gently. Add the chicken, bell pepper, cucumber, black beans, and corn and toss gently.
To make the dressing, combine all the ingredients in a blender or food processor and process until blended. Season to taste with salt and pepper.
Spoon 1/2 cup of the dressing over the salad and toss gently to coat everything evenly.
Transfer the salad to individual plates and top with the pumpkin seeds, pomegranate seeds, and green onions.
Serve immediately. Refrigerate extra dressing for up to 5 days (it also makes a great dip).

Nutrition