Southwest Chicken Salad

An aerial view of the completed salad with dressing drizzled on top. There are slices of limes scattered around the salad which is in a white bowl.

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If you like juicy flavorful chicken, crisp vegetables and bold flavors paired with a cool creamy dressing then you'll love this entree Southwest Chicken Salad.

Cook Time20

Marinating Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: chicken, meal prep, salad

Servings:

Calories: 1349kcal

Author: foodyschmoody

Ingredients

Chicken Ingredients

1 ¼ pounds boneless chicken breasts approximately 2 boneless breasts
1 tablespoon olive oil
2 tablespoon lime juice fresh is best
2 tablespoon taco seasoning

Salad Ingredients

prepared chicken
1 cup canned sweet corn drained (and rinsed if desired)
1 cup canned black beans drained and rinsed
½ cup cherry tomatoes halved
¼ cup sliced red onions thin slices
4 cup romaine lettuce roughly chopped
½ cup shredded colby jack cheddar or any preferred cheddar blend
1 cup corn chips such as Fritos

Dressing Ingredients

½ cup ranch dressing
½ teaspoon taco seasoning possibly extra if needed for personal preference
1 tablespoon lime juice fresh is best
1 teaspoon chopped fresh cilantro

Instructions

Prepare Chicken

Whisk together olive oil, lime juice and taco seasoning in a medium bowl. Add chicken breasts to the marinate, being sure to toss or turn to coat completely. Cover and marinate in refrigerator for at least one hour. (See Note 1)
Heat a cast iron or heavy bottom skillet over medium-high heat. Cook chicken 6 to 7 minutes each side or until internal temperature reaches 165℉ (See Note 2). Once fully cooked, let the chicken rest approximately 5 minutes and then chop into bite-sized pieces. Set aside.

Prepare the dressing

Whisk together ranch dressing, taco seasoning, cilantro and lime juice in a small bowl until well combined and smooth. Adjust for more taco seasoning if desired.

Assemble Salad

Divide the romaine between two bowls. Top each bowl with the prepared chicken, corn, beans, tomatoes, red onions and cheese.
Just before serving drizzle with the prepared dressing and top with the corn chips.

Notes

Note 1: Chicken should marinate for at least one hour. You can marinate for up to 8 hours but not more than that. When there is citrus in a marinade and it is left too long, the acid from the citrus can start to break down the meat and give it an undesirable texture. 1 to 4 hours is ideal.

Note 2: Chicken can also be be prepared in air fryer or a grill if desired.

Note 3: Cilantro Lime Ranch Dressing can be made in advance and stored in refrigerator.

Nutritional Note:

The calories will vary greatly depending on how much dressing and corn chips you use. The recipe is calculated for serving using half the prepared dressing. You will likely use less than that.

Nutrition