SOUTHWEST CHICKEN SALAD
This Southwest Chicken Salad is full of bold flavors and packed with healthy ingredients. It’s filling enough to be your entire meal and with all the tangy Southwest flavors, it’s sure to be a hit with everyone in your family.
For this Southwest Salad, you’ll need: (complete recipe and amounts below)
- seasoned and chopped chicken breast
- romaine lettuce
- half can of corn
- half can of black beans
- tomatoes (I used yellow cherry tomatoes from my garden)
- Mexican or taco flavored shredded cheese
- ranch dressing
- BBQ sauce
- tortilla chips
Start by chopping your lettuce to your preferred size.
Rinse your black beans and drain your corn. Add to the lettuce. (This is a great little gadget for draining liquid out of a can!)
Chop your tomatoes. I was using cherry tomatoes so I halved mine. Add to the bowl.
Finely chop your chives and add to the bowl. I like to use chives instead of onions for a bit milder of a flavor. Fresh onions can be a bit overwhelming in a salad.
Add your shredded cheese to the bowl.
Add chopped chicken – I used one large chicken breast. I chopped it, added it to a skillet over medium-high heat, seasoned it with Mexican seasoning, and let it cook while I prepared the rest of the salad ingredients.
Mix the ranch dressing and BBQ sauce. Add to the bowl, setting aside some of the dressing.
Crush tortilla chips over the salad.
Mix salad and serve! Add more dressing if needed.
- 1 large chicken breast, seasoned and cooked
- 1 head of romaine, chopped
- 1/2 can corn, drained
- 1/2 can black beans, rinsed and drained
- 1-2 Roma tomatoes, chopped
- 1 cup shredded cheese
- chives, chopped
- 1/3 cup Ranch dressing
- 1/3 cup BBQ sauce
- tortilla chips, crushed
- Layer lettuce, corn, beans, tomatoes, cheese, chives, chicken.
- Mix BBQ sauce and Ranch dressing.
- Pour over salad, setting some aside.
- Top with crushed tortilla chips
- Mix salad and serve!
This is one of our most popular salad recipes – Cracker Barrel Brussels Sprouts and Kale Salad:
Here’s how to store your lettuce in the fridge for a week without it going bad: