Southwest Chicken Salad
A fresh and filling Southwest Chicken Salad loaded with chicken, black beans, corn, avocado, and a creamy ranch-taco dressing. Ready in just 20 minutes with zero cooking required!
Ingredients
Salad Base
- 2 cups rotisserie chicken diced
- 1 bell pepper diced
- 1 cup black beans rinsed and drained
- 1 cup sweet yellow corn fresh, canned, or frozen
- 2 Roma tomatoes diced
- 4 stalks scallions sliced
- 1 romaine lettuce large heart, chopped
- 1/2 bunch fresh cilantro chopped
- 2 avocados diced (add before serving)
- 2 cups tortilla chips crushed (add before serving)
Creamy Southwest Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tablespoon ranch seasoning
- 1/2 tablespoon taco seasoning
- 1/2 tablespoon lime juice fresh preferred
- salt to taste
- black pepper to taste
Instructions
- Prep all ingredients: Dice the chicken into half-inch cubes. Chop the bell pepper, removing seeds and white parts. Dice tomatoes and scoop out the seedy center. Slice scallions thin. Chop romaine into bite-sized pieces (wash and dry first). Rinse black beans and corn well. Chop cilantro last to keep it fresh.
- Make the dressing: In a small bowl, combine mayonnaise, sour cream, ranch seasoning, taco seasoning, and lime juice. Whisk until smooth. Add salt and pepper to taste. Adjust seasoning as needed.
- Combine salad base: In a large mixing bowl, add chicken, bell pepper, black beans, corn, tomatoes, scallions, romaine lettuce, and cilantro. Toss gently to combine.
- Add dressing: Pour about three-quarters of the dressing over the salad. Toss everything until well coated. Add more dressing if desired.
- Final touches: Right before serving, gently fold in diced avocado. Add crushed tortilla chips last and give one final gentle toss. Serve immediately while chips are crunchy.
Notes
Storage: Store leftovers in an airtight container for up to 2 days. Keep avocado, chips, and dressing separate for meal prep.
Substitutions: Use grilled chicken, pinto beans, or frozen corn. Swap half the mayo for Greek yogurt for a lighter version.
Make it vegetarian: Double the beans or add chickpeas instead of chicken.
Spice it up: Add diced jalapeños, hot sauce, cayenne, or chipotle powder for extra heat.