This Southwest BBQ Chicken Salad with Dairy-Free Southwestern Buttermilk Ranch Dressing is both an family dinner recipe AND a perfect recipe for meal prep!
As challenging as dinner can be, so, too, can work lunches.
I work from home, and my husband works downtown. While it’s easier in theory for me to eat healthy lunches working from home, I’m usually so strapped for time. I’m always working at lightning pace, trying to finish up as much work as possible before the kids get home. I often default to either eating a less satisfying “lunch snack” after they get home in the afternoon, or a less healthy grab-and-go lunch while I’m out running errands.
So in trying to be better about both meal planning for dinners AND meal prep for work lunches, I’ve started making this Southwest BBQ Chicken Salad recipe that fulfills both!
It starts with super easy sautéed chicken breast spiced simply with salt, pepper, and paprika.
You can use any head of lettuce you prefer – romaine, red leaf, green leaf, or butter lettuce.
Then the remaining ingredients are simply chopped red peppers, corn, edamame, and black beans. I always keep cans of black beans in my pantry for quick meals. I also always have frozen corn, since it’s not always in season, as well as frozen edamame.
To make this Southwest BBQ Chicken Salad for dinner, simply assemble the ingredients – along with the dressing below – and serve immediately.
This is a great salad to make ahead of time and then bring to potlucks, picnics, and to parties. You can keep the cooked chicken in a separate container so as not to wilt the other salad ingredients and make them soggy by serving time, then combine them together once you are ready to serve.
This salad is also absolutely PERFECT for meal planning – either for your work lunches, like I do, or for your dinners.
For lunches, I divide these into five separate containers (I know, only four are shown here, but it does make enough for 5!). They keep well in the refrigerator for up to one week. Simply grab one for lunch each day, and go!
I made a quick and easy Dairy-Free Southwest Buttermilk Dressing to go with the salad. Simply combine mayonnaise, dairy-free buttermilk, paprika, chopped cilantro and lime juice.
You can, of course, make this with regular store-bought or homemade buttermilk instead of my dairy-free version if you’d prefer.
I keep my homemade dressing in a water-tight, seal-proof salad shaker and it stays fresh for up to a week. You could also keep these in mason jars or any other airtight containers in the refrigerator for up to one week.
This salad is perfect for either an easy family dinner recipe or for meal prep for the week ahead!
Heat olive oil over a large sauté pan over medium-high heat. Sauté chicken breasts until cooked, about 3-5 minutes each side, depending on thickness. For best results, flatten chicken breasts to similar thickness with a kitchen mallet before cooking.
Place lettuce in a large bowl, then top with diced red pepper, corn, edamame, and black beans.
In a large bowl, combine mayo, buttermilk, paprika, cilantro, and lime juice. Whisk together until well blended. Pour into an airtight salad shaker, or other airtight container.
Makes a large salad for dinner or meal prep lunches that can serve between 4 - 6 people, depending on your serving size.
What a cool recipe. I must try this soon.
What a great quick & delicious dish! I love all the colors and flavors — easy to put together to enjoy!
This looks so flavorful and delicious! I love the combo of ingredients here!
There is just no comparison when it come to homemade versus store-bought ranch, is there? This all looks so good, too – so fresh, bright, and colorful – especially right now as we look forward to a week of winter storms.
This looks like a delicious lunch or dinner! I love the edamame and the dairy free ranch! I can’t have milk! Perfect!
This looks so yummy! I’m going to have to make this sometime this week.
This looks like a great small meal or side dish. I must admit that I have a weakness for ranch.
This is perfect for meal prep! I work a weekend only job and the rest of the days I work from home and I will say that working from home is no easier to prep for lunches than being at work in an office. You would think it would be but so not the case…can’t wait to try this!
Yum, love that you added edamame – it’s my fave thing to add to salads lately. And love that the dressing is homemade!
I love the addition of edamame! Pinned to try!