Southwest Chicken Salad
Southwest chicken salad is a fresh, filling dinner salad loaded with grilled chicken, crisp greens, black beans, corn, avocado, and plenty of crunch.
Ingredients
- 4 cups romaine lettuce, chopped
- 3 cups spring mix
- 3 cups grilled chicken, sliced
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 bell pepper, diced
- 1 cup mexican blend cheese, shredded
- 1 cup tortilla strips
- ½ cup pepitas
- 1 cup avocado lime ranch dressing
Instructions
- Add the romaine and spring mix to a large serving bowl.
- Arrange the black beans, corn, cherry tomatoes, bell pepper, and avocado over the greens.
- Top with the sliced grilled chicken, shredded cheese, pepitas, and tortilla strips.
- Toss with avocado lime ranch dressing just before serving, or serve the dressing on the side.
Nutrition
Notes
- Use cooled chicken: Let the grilled chicken cool slightly before adding it so the greens stay crisp.
- Add the avocado last: This helps keep it looking fresh and keeps it from getting smashed while assembling the salad.
- Wait to add the crunchy toppings: Add the pepitas and tortilla strips right before serving so they stay crisp.
- Layer for presentation or toss to serve: You can arrange everything on top for a prettier salad or toss it all together if that is easier.
- Dress just before serving: Adding the dressing at the end keeps the greens from wilting too soon.
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