Southwest Chicken Salad

Posted September 8, 2020 by Prairie Wife -

Southwest Chicken Salad

This Southwest Chicken Salad recipe is an oldie but a goodie and one we eat all Summer long.

Admittedly, I feel a bit weird sharing this as there are more than 6 inches of snow on the ground here…thanks for being you Wyoming…

But, it is one of my favorite ways to create a quick, healthy, school night meal the entire family likes and I have a feeling some of you may need some ideas.

I usually serve this salad buffet-style because each of The Cowkids prefers different toppings on their salad, so keep that in mind if you’re making this for a larger group of people.

Southwest Chicken Salad
Prep Time: 15 min Cook Time: 30 min Serves: 6-8

2 Large Chicken Breasts
2 Heads of Lettuce
1 can of Black Beans
2 large Sweet Peppers
1 bag of frozen Sweet Corn
1 bag of shredded Cheese (we prefer Cheddar or a Mexican Cheese blend)
1/2 Onion
1 bag Tortilla Chips
1 cup of Sour Cream
1 tbsp Ranch Powder
1 tbsp Taco Seasoning

  1. Turn oven to 375 and place Chicken Breasts in a glass dish, cook until done (approx 30 min).
  2. When chicken is cooked, shred it or cut into small pieces.
  3. Chop all of the vegetables.
  4. Thaw Sweet Corn in the microwave or by rinsing with warm water.
  5. Drain and rinse the Black Beans
  6. Combine all the above ingredients in one large bowl, or separate bowls if you prefer buffet-style eating.
  7. Mix together Sour Cream, Ranch powder, and Taco Seasoning to create the dressing.
  8. Cover salad with dressing and sprinkle with and shredded Cheese.
  9. Serve with Tortilla Chips on the side or crumbled on top of the salad.

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