Southwest Chicken Salad
A hearty Southwest chicken salad featuring seasoned chicken, fresh vegetables, black beans, and a creamy dressing, perfect for a light dinner or satisfying lunch.
Equipment
- 1 skillet for cooking chicken
- 1 small bowl for mixing dressing
- 1 large bowl for assembling salad
Ingredients
- 2 cups cooked chicken breast diced or shredded
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup corn grilled, fresh, or canned, drained
- 1 15 oz can black beans, rinsed and drained
- 1 avocado diced
- ¼ cup red onion thinly sliced
- ½ cup shredded cheddar or Mexican-blend cheese
- ½ cup ranch dressing
- 2 tablespoons salsa
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Optional: tortilla strips or crushed tortilla chips
- Optional: fresh cilantro chopped
- Optional: jalapeño slices
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Cook 3 to 4 minutes until warmed through and lightly golden. Set aside.
- In a small bowl, whisk ranch dressing, salsa, lime juice, chili powder, and smoked paprika until smooth.
- In a large bowl or serving platter, layer romaine lettuce, tomatoes, corn, black beans, avocado, red onion, and cheese.
- Top salad with warm seasoned chicken.
- Drizzle with Southwest dressing just before serving.
- Add optional toppings such as tortilla strips, cilantro, or jalapeños if desired.
Notes
- Use grilled or rotisserie chicken for added flavor.
- Add chipotle powder or hot salsa to dressing for extra spice.
- Keep dressing separate to maintain salad crunch when meal prepping.
- Leftovers make great taco or wrap fillings.