Ingredients

The following ingredients have 4 Servings
  • 5 oz cup nonfat, plain Greek yogurt
  • 1 cup salsa
  • 4 oz buttermilk
  • 3/4 packet dry ranch seasoning
  • 1-2 lime wedges
  • 1 pound chicken breasts
  • 1/4 packet dry ranch seasoning (left from the dressing)
  • 1-2 lime wedges
  • olive oil, chili powder, garlic powder, cumin, kosher salt, pepper, and crushed red pepper
  • 1 head iceburg lettuce (chopped)
  • 1 can corn (drained)
  • 1 can black beans (drained and rinsed)
  • 1 cup tomatoes (diced)
  • 1 cup shredded cheese
  • 1 avocado (diced)
  • Optional toppings: tortilla strips, cilantro

Instruction

  • For the dressing combine all ingredients and store in fridge. (Or use your favorite southwest ranch)
  • Squeeze lime juice over chicken breasts, drizzle with olive oil and season the chicken on both sides with chili powder, garlic powder, cumin, kosher salt, pepper, and crushed red pepper. (Or use your own blend of seasoning)
  • Bake in a 400 degree oven for 30 minutes or grill. Dice the chicken when cool.
  • Assemble the salads with remaining ingredients and serve with the Southwest Ranch Dressing.