Spicy Mexicali Salad with Chipotle Ranch Dressing
Get ready to spice up your salad game with this vibrant and flavorful Spicy Mexicali Salad with Chipotle Ranch Dressing! Packed with crisp romaine, nutrient-rich kale, juicy cherry tomatoes, sweet roasted corn, creamy avocado, and protein-packed black beans, this stunning salad is a fiesta of textures and tastes. The star of the dish is the creamy chipotle ranch dressing, blending Greek yogurt, smoky chipotle peppers in adobo, and zesty lime juice for a tangy, spicy kick. Topped with crunchy tortilla strips, sharp cheddar cheese, and fresh cilantro, this salad is perfect as a light meal or a show-stopping side dish. Quick to prepare in just 20 minutes, this crowd-pleaser is a must-try for lovers of bold, Southwestern-inspired flavors!
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 2 cups Kale
- 1 cup Cherry tomatoes
- 1 cup Sweet corn (roasted or canned)
- 1 cup Black beans (drained and rinsed)
- 0.5 medium Red onion
- 1 large Avocado
- 0.25 cup Cilantro (chopped)
- 1 cup Tortilla strips
- 0.5 cup Cheddar cheese (shredded)
- 0.5 cup Greek yogurt
- 0.25 cup Mayonnaise
- 2 small peppers Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water (optional, for thinning dressing)
Instructions
Wash and dry the romaine lettuce and kale. Chop the romaine hearts into bite-sized pieces and remove any tough stems from the kale before slicing it into thin strips. Place both into a large salad bowl.
Halve the cherry tomatoes, dice the red onion, and peel and dice the avocado. Add these to the salad bowl along with the roasted corn, black beans, and chopped cilantro.
To prepare the chipotle ranch dressing, combine the Greek yogurt, mayonnaise, chipotle peppers, lime juice, garlic powder, onion powder, salt, and black pepper in a blender or food processor. Blend until smooth. If the dressing is too thick, add 1-2 tablespoons of water to reach your desired consistency.
Taste the dressing and adjust seasoning with more lime juice or salt, if needed.
Before serving, add shredded cheddar cheese and tortilla strips to the salad bowl. Drizzle the chipotle ranch dressing generously over the top and toss the salad until well combined.
Serve immediately. Optionally, garnish with additional cilantro or a wedge of lime for extra flavor.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.2 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1117 mg | 24% | |
*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.
