Chicken and Black Bean Salad with Spicy Ranch Dressing
Indulge in the vibrant flavors of a Chicken and Black Bean Salad with Spicy Ranch Dressing, a wholesome and satisfying meal perfect for any occasion. Juicy, seasoned chicken breast is pan-seared to perfection and served atop a bed of crisp mixed greens, sweet corn, fresh cucumber, and juicy cherry tomatoes. Protein-packed black beans provide heartiness, while a zesty homemade spicy ranch dressing—featuring a tangy blend of ranch, hot sauce, and fresh lime juice—ties it all together with a kick of heat. Garnished with fresh cilantro, this salad is a delightful fusion of bold spices and fresh, healthy ingredients. Ready in just 35 minutes, it's an easy-to-make dish that’s sure to impress at a weeknight dinner or a summer gathering. Perfectly versatile, this gluten-free recipe can also be customized to suit your taste.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 can (15 oz) Black beans
- 1 cup Sweet corn kernels
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 6 cups Mixed salad greens
- 0.5 cup Ranch dressing
- 2 teaspoons Hot sauce
- 1 tablespoon Fresh lime juice
- 2 tablespoons Cilantro leaves
Instructions
Combine cumin, chili powder, and salt in a small bowl. Rub the mixture evenly over the chicken breasts.
Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for 5 minutes. Slice into thin strips.
Rinse and drain the black beans. Set aside.
In a large mixing bowl, combine the black beans, sweet corn kernels, halved cherry tomatoes, and diced cucumber.
Wash and dry the mixed salad greens. Divide them evenly among four plates or bowls.
Top the salad greens with the black bean and vegetable mixture, followed by the sliced chicken.
To make the spicy ranch dressing: In a small bowl, whisk together the ranch dressing, hot sauce, and fresh lime juice until smooth.
Drizzle the spicy ranch dressing evenly over the salads.
Garnish with freshly chopped cilantro leaves and serve immediately.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 34.8 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3135 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
