Southwest Chicken Salad II

Southwest Chicken Salad II

21 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Recipe by  BUTTER1

“This is by far the BEST, QUICKEST, and HARDIEST salad yet!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
  2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
  3. Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.

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Reviews (21)

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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 out 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 chicken 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!



This was very good. I did add some taco seasoning to the chicken to give it a more southwest flavor and some kick. Love the combo of lettuce and cabbage-took then both from packaged bags so it was easy.

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Amount Per Serving (4 total)

  • Calories
  • 411 cal
  • 21%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 29.6 g
  • 10%
  • Protein
  • 22.8 g
  • 46%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 719 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Santa Fe Chicken Salad


next recipe:

Southwest Chicken Taco Salad