Southwest Chicken Salad II21 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 35 min
“This is by far the BEST, QUICKEST, and HARDIEST salad yet!” - by BUTTER1
Original recipe yields 4 servings
- In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
- In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
- Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.
Amount Per Serving (4 total)
- 411 cal
- 23.9 g
- 29.6 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"Great salad with a nice Southwestern flair - perfect for a quick and easy lunch! It was also a great way to use up some leftover grilled chicken! I used a mix of romaine and iceberg lettuce and opted ..." See moreout of the cabbage. I added some tomato and used a Mexican blend cheese. Instead of bottled ranch dressing I used "Ranch-Style Buttermilk" dressing from this site and "Tortilla Snack Strips". Overall, very tasty!"
"This WAS like a restaurant quality salad! To make it quick and easy, I used pre-cooked chicken strips, and then just browned them up in a cast-iron skillet with some fajita seasoning (gave the chicke..." See moren a fabulous crust!). Then I mixed all the salad ingredients in a bowl, using romaine lettuce, arugula and some baby lettuces and added corn, red bell pepper, grape tomatoes, red cabbage, shallots (since I didn't have any red onion) and some light tortilla chips. I plated this mix and topped it with the black beans, chicken and cheese. Then I mixed together some homemade salsa and light ranch dressing and lightly drizzled this over the top for a spicy mexi-ranch style dressing. My husband and I thought this made a wonderful, quick and tasty dinner!"
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