Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp Salt Sisters Southwest Ranch Dip Mix
• 2 cups cooked quinoa
• 1 (15 oz) can black beans, drained and rinsed
• 1½ cups roasted corn
• 1 pint cherry tomatoes, halved
• 2 avocados, diced
• ½ cup pickled red onions
• ¾ cup crumbled Cotija cheese
• Fresh cilantro, for garnish
• Lime wedges, for serving

For the Southwest Ranch Drizzle

• 1/2 C. Sour cream
• 1/2 lime, juiced
• 1/2 C. Mayonnaise
• Add milk until desired consistency
  
• Finish with a sprinkle of Salt Sisters Southwest Ranch Dip Mix

Instructions

Prepare the Chicken

Preheat the grill to medium-high heat.

Pat the chicken dry and drizzle with olive oil. Season evenly with Salt Sisters Southwest Ranch Dip Mix, making sure to coat all sides.

Grill for 5–7 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Remove from the grill and allow the chicken to rest for 5 minutes before slicing.

Make the Southwest Ranch Drizzle

In a small bowl, whisk together the sour cream, mayonnaise, milk, lime juice, and Southwest Ranch Dip Mix.

Add additional milk, 1 tablespoon at a time, until the dressing reaches your desired drizzling consistency. Refrigerate until ready to serve.

Assemble the Bowls

Divide the cooked quinoa evenly among four bowls.

Top each with black beans, roasted corn, cherry tomatoes, avocado, pickled red onions, and crumbled Cotija cheese.

Add the sliced grilled chicken and finish with a generous drizzle of Southwest Ranch sauce.

Garnish & Serve

Top each bowl with fresh cilantro, extra Cotija cheese, and an additional sprinkle of Southwest Ranch Dip Mix, if desired. Serve with fresh lime wedges for squeezing.

Make It Your Own

One of our favorite things about a good bowl recipe is that there really are no rules. Swap quinoa for rice, add crisp romaine for extra crunch, throw in leftover grilled vegetables, or turn everything into a Southwest-inspired salad.