NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Southwest Chicken Salad
If you're looking for a no-cook meal with serious flavor, this Southwestern Chicken Salad delivers every single time. Crunchy veggies, tender chicken, creamy spicy ranch--it's the kind of salad that actually makes you excited to eat your veggies. Ten minutes is all you need.
Ingredients
Salad
- 2 cups Lettuce, chopped
- 1 cup Chicken breast, diced
- ¼ cup Monterey Jack cheese, shredded
- ¼ cup Cucumber, chopped
- ¼ cup Tomato, chopped
- ¼ cup Black beans, drained and rinsed
- ⅛ cup Red onion, chopped
Dressing
- ½ teaspoon Taco seasoning
- 1 cup Ranch dressing
- 1 tablespoon Fresh lime juice
Instructions
- Add the chopped lettuce to a large plate or wide, shallow serving bowl. Arrange the diced chicken, shredded Monterey Jack cheese, cucumber, tomato, black beans, and red onion over the lettuce.
- In a small bowl, whisk together the ranch dressing, fresh lime juice, and taco seasoning until smooth and well combined. Let the dressing rest for 5 minutes so the flavors can blend.
- Serve the dressing alongside the salad. Add any crunchy toppings just before serving so they stay crisp.
Christina's Notes
- Cut the vegetables into similar-sized pieces so you get a little of everything in each bite.
- Rinse the black beans well and drain them thoroughly before adding them to the salad.
- Use chilled chicken and vegetables for the best texture.
- Taste the dressing before serving. Taco seasoning blends vary in salt and heat, so you can adjust the seasoning or lime juice to your preference.
- If using tortilla strips or tortilla chips, add them just before serving.
- The salad is best assembled shortly before serving. Store the salad and dressing separately if making components ahead.