Description
A crunchy, creamy salad that combines bold Southwest flavors with protein-rich chicken and customizable toppings for a satisfying meal.
Ingredients
Salad Base
- 2 cups Cooked chicken, chopped or shredded (Use rotisserie, leftover grilled, pan-cooked, or slow cooker chicken.)
- 6 cups Romaine or mixed greens (Cold and crisp for best texture.)
- 1 cup Cherry tomatoes, halved
- 1 cup Corn (fresh, canned, or thawed frozen)
- 1 cup Black beans, rinsed and drained (Optional but adds protein and fiber.)
- 1/4 cup Red onion, thin sliced
- 1 avocado Diced avocado (Add right before serving to prevent browning.)
- 1 cup Shredded cheese (cheddar, pepper jack, or a mix)
Toppings
- 1 cup Tortilla strips or crushed chips (For crunch.)
- 1 bunch Fresh cilantro, chopped
- 1 lime Lime wedges (For serving.)
Dressing
- 1/2 cup Greek yogurt or light mayo
- 1 splash Milk or water (To thin the dressing.)
- 1 tbsp Ranch seasoning (or substituted blend) (Mix with dried dill, garlic powder, and onion powder.)
- 1 tbsp Lime juice
- 1 pinch Taco seasoning or smoked paprika (Adjust for heat preference.)
Instructions
Preparation
- Start by adding the greens to a large bowl.
- Add the chicken, tomatoes, corn, black beans, and red onion.
- Top with cheese and avocado right before serving to keep them fresh.
- Drizzle the dressing over the salad and toss lightly, or keep it untossed for layered presentation.
- Finish by adding tortilla strips, cilantro, and lime.
Dressing Preparation
- In a small bowl, mix together Greek yogurt, a splash of milk, ranch seasoning, lime juice, and taco seasoning until smooth.
- Taste and adjust the seasoning to your preference.
Notes
Store each component separately to keep salad fresh. Combine right before serving. Adds heft with grains like quinoa if desired.
- Prep Time: 15 minutes
- Category: dinner, Lunch, Salad
- Cuisine: American, Southwest