Southwest Chicken Salad I

Southwest Chicken Salad I

36 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Sandy

“This is a highly seasoned salad that is a nice change from the typical 'taco' version. Even my kids and their friends love it!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
  2. Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.

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Reviews (36)

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I just loved this, the dressing in particular. I thought it might be a little heavy on the cilantro but it wasn't for me, although it was a little much for Hubs. I made the dressing following the recipe exactly and would do so again. For the salad itself, I would have appreciated the addition of corn which I had intended to do and forgot. I used shredded Cheddar cheese rather than the Parmesan because I felt it was a better match for this salad. Instead of crushed or whole tortilla chips I used tortilla strips specifically made for soups and salads. This salad has all the Southwest flavors I enjoy, right in one bowl. It's colorful, crunchy, festive, refreshing, nutritious and delicious.

Mattie Green Wadsworth

Mattie Green Wadsworth

I loved this but I changed a couple things. I cut the chicken into chunks and then cooked it in the salad dressing mix. Then I used 1/2 BBQ sauce and 1/2 Ranch dressing mixed together for the dressing. I fed my parents and my husband and they all loved it!



This is a great salad, I made a couple of changes/amendments - I could not buy any fresh limes so I used Real Lime juice in the bottle, worked well but I think that fresh limes would have made it even better. I only used half the black beans. The biggest change that I did was that I made double the amount of salad dressing and I used half of it to marinate the chicken tenderloins for approx. 1 hour. This really made them so tasty and I believe added to the overall flavor of the salad. I will definitely make this again.

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Amount Per Serving (6 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 23.2 g
  • 7%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 398 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Chicken Salad with Bacon, Lettuce and Tomato


next recipe:

Southwest Chicken Taco Salad