EFK Tested
Erickson Southwest Chicken Salad with Avocado Ranch
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Blend ranch, avocado, lime, and cilantro for the dressing.
- 2. Arrange romaine, beans, corn, tomatoes, avocado, cheddar, and chicken.
- 3. Toss with avocado ranch just before serving.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Use clean utensils and refrigerate perishable leftovers promptly.
Cook to an internal temperature of 165°F. Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗