Quick Southwest Chicken Salad Recipe
This Quick Southwest Chicken Salad is a delightful mix of flavors and textures, perfect for a quick and healthy meal. Packed with protein and fresh veggies, this salad is a satisfying option for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course
- Method: No Cook
- Cuisine: Southwestern
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cooked Chicken Salad:
- 2 cups cooked chicken breast (shredded or diced)
- 4 cups mixed salad greens
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen and thawed, or canned)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/2 avocado (diced)
- 1/4 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro (chopped)
Dressing:
- 1/4 cup ranch dressing or Southwest dressing
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the cooked chicken, black beans, corn, cherry tomatoes, red onion, avocado, cheddar cheese, and cilantro.
- Make the Dressing: In a small bowl, whisk together ranch dressing, lime juice, chili powder, salt, and black pepper.
- Combine: Pour the dressing over the salad ingredients and toss gently to combine.
- Serve: Serve immediately.
Notes
- Use rotisserie chicken for a time-saving option.
- Substitute ranch with a creamy avocado dressing for a twist.
- Add tortilla strips or crushed tortilla chips for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
