Fiesta Ranch Salad with Salsa Verde Chicken
A fresh and vibrant salad featuring grilled chicken, colorful vegetables, and zesty salsa verde, perfect for any occasion.
Ingredients
Salad Base
- 2 cups romaine lettuce, chopped Can substitute with spinach or kale.
- 1 cup cherry tomatoes, halved
- 1 cup corn, cooked Frozen or canned corn works if fresh isn’t available.
- 1 cup black beans, rinsed and drained Can substitute with kidney beans or chickpeas.
- 1 each avocado, diced Can skip or replace with sunflower seeds.
- 1 cup grilled chicken, sliced Grilled shrimp or tofu can be used as a protein substitute.
- ½ cup salsa verde Adds a zesty flavor.
- ¼ cup cilantro, chopped
- 1 each lime, juiced
- to taste salt and pepper Start with a small pinch and adjust as necessary.
Instructions
Preparation
- Clear your workspace and gather all ingredients.
- Season the chicken and grill until golden, let rest for 5 to 10 minutes before slicing.
- Chop romaine and halve cherry tomatoes while the chicken is resting.
Combining Ingredients
- In a large bowl, combine chopped romaine, cherry tomatoes, corn, and black beans.
- Gently fold in the diced avocado.
- Add the sliced grilled chicken into the mix.
- Drizzle salsa verde, lime juice, and sprinkle cilantro over the salad.
- Season with salt and pepper to taste.
- Gently toss to combine without crushing the ingredients.
Serving
- Serve immediately, or store leftovers in an airtight container for up to 2-3 days.
Notes
Best enjoyed fresh. Avoid overdressing and ensure vegetables are crispy before mixing.