Southwest Chicken Salad
A flavorful Southwest chicken salad featuring seasoned chicken, crisp romaine, fresh veggies, and a creamy, zesty dressing. Ideal for a light dinner or satisfying lunch.
Equipment
- 1 skillet for cooking chicken
- 1 bowl for mixing dressing and assembling salad
Ingredients
- 2 cups cooked chicken breast diced or shredded
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 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 can 15 oz black beans, rinsed and drained
- 1 avocado diced
- 1/4 cup red onion thinly sliced
- 1/2 cup shredded cheddar or Mexican-blend cheese
- 1/2 cup ranch dressing
- 2 tablespoons salsa
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Tortilla strips or crushed tortilla chips optional
- Fresh cilantro chopped (optional)
- Jalapeño slices optional
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Cook for 3 to 4 minutes until warmed through and lightly golden. Remove from heat and 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, cherry tomatoes, corn, black beans, avocado, red onion, and shredded cheese.
- Top the salad with the warm seasoned chicken.
- Drizzle the Southwest dressing over the salad just before serving.
- Add tortilla strips, cilantro, and jalapeño slices if desired.
Notes
- Use grilled or rotisserie chicken for enhanced flavor.
- Add chipotle powder or hot salsa to dressing for extra spice.
- Keep dressing separate when meal prepping to maintain salad crunch.
- Use leftovers as Southwest chicken wrap or taco filling.