Southwest Chicken Salad
These Southwest Chicken Salad bowls are a fresh and flavorful dinner salad recipe made with juicy taco-seasoned chicken, crisp romaine lettuce, black beans, corn, tomatoes, cheese, and crunchy Fritos all tossed with a creamy cilantro lime ranch dressing.
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It’s a hearty salad that I make for busy weeknights, summer lunches, potlucks, or casual family dinners when I want something filling without turning on the oven for too long. Plus, it’s perfect for meal prep.
It pairs perfectly with cheesy quesadillas or a side of Mexican rice for an easy and delicious meal. And if you want something spicy, this Buffalo Chicken Salad is perfect!
How to Make Southwest Chicken Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a medium bowl, whisk together olive oil, lime juice, and taco seasoning. Add chicken breasts and toss to coat. Cover and marinate for at least 1 hour or up to 8 hours.
2. Heat a cast iron skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until fully cooked. Rest for 5 minutes, then chop into 1-inch pieces.
3. In a small bowl, whisk together ranch, taco seasoning, cilantro, and lime juice until smooth. Adjust taco seasoning to taste.
4. Divide romaine between bowls. Top with cooked, chopped chicken, corn, black beans, tomatoes, red onion, and cheese.
5. Drizzle with Cilantro Lime Ranch and top with Fritos and fresh cilantro. Serve immediately and enjoy!
Serve & Enjoy!
Important Recipe Notes
- Marinating the chicken for at least 1 hour gives it the best flavor, but if you have extra time, letting it marinate longer makes it even more delicious.
- Be sure not to overcook the chicken so it stays juicy and tender. A meat thermometer should read 165°F in the thickest part.
- For the freshest texture, add the Fritos right before serving so they stay crunchy.
- The Cilantro Lime Ranch can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the taco seasoning and lime juice to match your family’s preferred spice and tangy flavor level.
- To make this salad even heartier, add avocado slices or serve it with warm tortillas on the side.
- If prepping ahead, keep the lettuce, dressing, and crunchy toppings separate until ready to serve.
Southwest Chicken Salad
Ingredients
- 2 cups cooked chicken chopped (from above)
- 1 cup canned corn drained and rinsed
- 1 cup canned black beans drained and rinsed
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 4 cups roughly chopped romaine lettuce
- ½ cup Colby Jack cheese shredded
- 1 cup Fritos
- ½ cup ranch dressing
- ½ tsp taco seasoning to taste
- 1 tbsp fresh lime juice
- 1 tsp chopped cilantro plus extra for garnish
Instructions
- In a medium bowl, whisk together olive oil, lime juice, and taco seasoning. Add chicken breasts and toss to coat. Cover and marinate for at least 1 hour or up to 8 hours.
- Heat a cast iron skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until fully cooked. Rest for 5 minutes, then chop into 1-inch pieces.
- In a small bowl, whisk together ranch, taco seasoning, cilantro, and lime juice until smooth. Adjust taco seasoning to taste.
- Divide romaine between bowls. Top with cooked, chopped chicken, corn, black beans, tomatoes, red onion, and cheese.
- Drizzle with Cilantro Lime Ranch and top with Fritos and fresh cilantro. Serve immediately and enjoy!
