Southwest Chipotle Ranch Salad

Did you like that southwest salad in a bag from the refrigerated vegetable section in the grocery store like we used to? Until I read the ingredients in the dressing anyway…..  
It’s been 5 years since I bought one, but on Monday Mr Fab Food asked if I could make one with some grilled chicken and all our Farmer’s Market  delights!
Challenge accepted and I CRUSHED it if I don’t say so myself! It’s funny how recipe development often comes from inspiration from something we’ve previously enjoyed but want better ingredients in.


20 minutes

cook time

15 minutes to grill chicken


6 servings


  • 1/4 C plain Greek yogourt
  • 1Tbsp Creamy Ranch mix
  • 1/2 – 1 tsp Chipotle aioli mix depending on spice level required
  • Juice of 1/2 a lime
  • 1 tsp raw honey 
  • 1 medium vine tomato, diced


  1. Whisk first 5 ingredients together in a bowl or shake in a cruet.
  2. Mix chopped tomatoes with dressing.  The liquid from tomatoes helps to thin dressing.
  3. Grill chicken breast or thighs with chipotle, fajita or other preferred seasonings.
  4. While chicken is cooking, Shred your favourite vegetables – carrot, peppers, radish, purple cabbage all work well.
  5. Toss dressing with lettuce and shredded veggies.
  6. Serve with tortilla strips or chips, sliced avocado and grilled chicken.


Don’t like chicken?  Serve with roasted corn, black beans and flavour infused quinoa for a balance plate!