The other day I realized my husband picked up a bottle of Hidden Valley Spicy Ranch dressing from the grocery store. He’s a fan of all things ranch and even more so, anything with spice. I’m not a huge fan of processed salad dressings, but I decided to whip this dressing into something I could use for dinner that night. I was short on time, so I needed something fast. I was surprised at how amazing the final product was. It was a dinner that had lots of flavor, was low in fat, and was carb free, which is always good for my waistline every now and again 😉 So, before you cover up your outdoor grill for the season, give one more marinade a try. You will love this easy dish 😉

*This chicken marinade would also be great for a chicken taco salad, on fajitas or in your favorite enchilada recipe. The ranch keeps it nice and moist and flavorful. You could even freeze the chicken in this marinade for a quick, freezer meal for another night if you wish. 

Easy Meal Ideas, Hidden Valley Spicy Ranch recipe, Recipe: Mexican, Recipe: Main Dish, chipotle, Chipotle Ranch Chicken with Black Bean Mango Salsa, Deals to Meals

Chipotle Ranch Chicken with Black Bean Mango Salsa
  1. 1 (18 oz.) jar Hidden Valley Spicy Ranch, reserving some for the sauce
  2. 2-3 chipotle peppers in adobo sauce, minced fine
  3. 2 Tbls. lime juice
  4. 2 tsp. cumin powder
  5. 3 cloves garlic
  6. Salt and pepper to taste
  7. 5-6 boneless skinless chicken breasts, fat trimmed
  8. Black Bean Mango Salsa
  9. 2 cans black beans, drained and rinsed
  10. 2 avocados, peeled and diced
  11. 1 mango, peeled and diced
  12. 1 red bell pepper, diced
  13. 1 cup cilantro, chopped
  14. 2 limes, juiced
  15. 1 tsp. garlic powder (or use fresh garlic)
  16. Dash cayenne pepper or use one jalapeno pepper
  17. Salt to taste
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  1. In a bowl, combine all of the marinade ingredients together. If you want the chipotle peppers to be pureed, just put all of the marinade ingredients together into a food processor and process until smooth. Remove a cup of the marinade for drizzling on the chicken once it is cooked. Add the boneless chicken to the marinade bowl and coat each piece of chicken until covered. Cover the bowl with saran wrap and place the chicken in the fridge for 2-12 hours (or overnight). When ready to cook the chicken, heat a grill to medium-high heat and grill until golden brown on both sides and cooked in the center. While the chicken is cooking, make the salsa.
  2. For the salsa, prepare all of the ingredients as indicated above and place in a bowl. Season with salt and stir until combined. When the chicken is done cooking, serve the chicken with the fresh salsa and an extra side of the chipotle ranch.
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