Wishing for a Summer Tossed Salad with a little kick? Try this Southwest Chicken Salad filled with lots of summer-forward flavors!
This is one of those versatile salads in which you don’t have to be exact; we make a variation of this salad all the time! Sometimes we shred the chicken; sometimes we slice it. Sometimes we have chips for the top; sometimes we don’t. But the listed recipe below is the best foundation on which to start! Add more or less dressing, veggies, and toppings to suite your own fancy. Also, choose to cook and prep your own fresh ingredients or stick with convenience grocery store items for the sake of speed and ease. We’re including lists for both!
Southwest Chicken Salad
1-2 lbs chicken breasts or thighs, cooked, shredded, and seasoned with your favorite taco seasoning mix
1 large head of your favorite hearty lettuce, rinsed and chopped (we use romaine hearts)
2 cobs of fresh yellow or sweet corn, cooked and cut off the cob
* substitute 2 cups of canned or frozen and defrosted corn
2 cups of cooked, whole black beans
* substitute one 14-oz can of black beans, drained and rinsed
1 cup sharp cheddar cheese, shredded
1 tomato, seeded and diced
1 fresh avocado, cut into chunks
Southwestern Ranch dressing to toss (see tips below to make your own)
OPTIONAL: sliced fresh jalapeños
OPTIONAL: fresh salsa of your choice
TOPPING: your favorite corn tortilla chips, crushed
In a large bowl, combine all ingredients and toss gently to combine. Top with your crushed corn tortilla chips, and serve immediately.
TIP: To make easy Southwest Ranch Dressing at home, simply make our Homemade Ranch Dressing and add 1/2 tsp of cumin and chili powder to give it that southwestern zing. It’s that easy!