Southwest Grilled Chicken and Avocado Salad with Chipotle Ranch
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Southwest Grilled Chicken and Avocado salad recipe - a flavorful and juicy grilled chicken breast, sliced avocado, grilled corn on the cob and black beans, grape tomatoes, cubed cheese, Romaine lettuce and baby spinach, bell pepper, red and green onions, and cilantro make for a delicious summertime salad with a punch of Tex-Mex flavor! The Southwest-style Chipotle Ranch is the perfect finishing touch.
Recipe type: Salad, Grilled, BBQ
Cuisine: Tex-Mex, Southwestern
Serves: 4 salads
Southwest Grilled Chicken marinade:
  • 2 tablespoons avocado oil
  • 1 tablespoon grape seed oil
  • 1 tablespoon Better Than Bouillon Roasted Garlic Base
  • 1½ teaspoon apple cider vinegar
  • 1 teaspoon Better Than Bouillon Seasoned Vegetable Base
  • 1 teaspoon old bay
  • ¼ teaspoon Himalayan sea salt
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cayenne pepper
  • ⅛ teaspoon onion powder
Southwest Grilled Chicken recipe:
  • 2 (4 oz) boneless skinless chicken breasts
  • Southwest Grilled Chicken marinade (recipe above)
  • ⅛ teaspoon Garlic salt
  • ⅛ teaspoon Black pepper
  • ⅛ teaspoon Smoked paprika
Southwest Chipotle Ranch Recipe:
  • 2 tablespoons Chipotle mayonnaise
  • 1½ tablespoon lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon freeze dried dill
  • ½ teaspoon ground black pepper
To build the Southwest Grilled Chicken and Avocado Salad:
  • Sliced Southwest Grilled Chicken (recipe above)
  • 2 cups baby spinach, roughly chopped
  • 2 cups romaine lettuce, roughly chopped
  • ¾ medium orange bell pepper, thinly sliced
  • 1½ cup cubed Monterey Jack and Sharp cheddar cheese
  • 1 cup cooked and rinsed black beans
  • 1 cup corn, sliced off grilled corn on the cob
  • ¾ medium avocado, sliced
  • 20 grape tomatoes, halved
  • thinly sliced red onion
  • 2 stalk green onion, chopped
  • 3 tablespoons chopped cilantro
  • ½ cup Southwest tortilla strips
  • Southwest chipotle ranch (recipe above)
  • lime wedges (optional)
  1. Begin by combining the ingredients for the marinade together in a medium bowl.
  2. Stir the ingredients together until smooth.
  3. Trim the fat off chicken breast, season with garlic salt, black pepper and smoked paprika, then add to a gallon sized resealable storage bag. Pour the prepared marinade over the top and seal the bag carefully, removing any air.
  4. Once bag is sealed, massage the marinade so that it really get into the meat, then place in a glass dish in case of leaks. Allow chicken to marinade for at least 30 minutes in the fridge. (Chicken isn't a meat that needs to marinade overnight, 30 minutes to a few hours is sufficient).
  5. Remove chicken from the bag, and discard bag and remaining marinade.
  6. Prepare the grill by brushing avocado oil or grapeseed oil on a clean grill.
  7. Get the heat up to medium, then place the marinaded chicken on the grill with tongs.
  8. Cover and let chicken cook for 5-7 minutes, then use the tongs to flip the chicken over.
  9. Grill for 5-7 minutes longer, or until a meat thermometer reads 165 degrees.
  10. Remove chicken from grill and cover with foil to let the chicken rest.
  11. Prepare the Southwest Chipotle ranch by combining all of the ingredients together in a small bowl, then whisk together to combine.
  12. Once the meat is cooked and cooled, slice into bite sized strips.
  13. Build the salad by adding each ingredient evenly among the 4 bowls, then topping with the chipotle ranch.
  14. Enjoy!
If you would rather not use an outdoor grill, you can also use a cast iron grill pan on the stove-top.
Nutrition Information
Serving size: 1 salad Calories: 501 Fat: 28.8 g Saturated fat: 4.2 g Carbohydrates: 29.6 g Sugar: 2.8 g Fiber: 5.6 g Protein: 19.6 g
Recipe by Mama Harris' Kitchen at