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Southwest Chicken Salad with lettuce, Mexican shredded chicken, tomatoes, black beans, corn salad, avocado, tortilla strips, cilantro and Monterey Jack cheese. Cilantro lime salad dressing on the side.
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Southwest Chicken Salad

This Southwest Chicken Salad is a colorful dinner salad made with seasoned shredded chicken, corn salsa, black beans, tomatoes, avocado, cheese, tortilla strips, and creamy cilantro ranch dressing.
Prep Time20 hours
Cook Time4 hours
Course: Salad
Cuisine: Mexican/Spanish
Servings: 6
Calories: 895kcal
Author: Echo Blickenstaff

Ingredients

Seasoned Shredded Chicken

  • 3 chicken breasts
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 packet (0.7 ounce packet) Good Seasons Italian Seasoning
  • 1 tablespoon dry ranch dressing mix
  • 1 tablespoon taco seasoning
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 cloves garlic minced

Corn Salsa

  • 12 ounces frozen corn rinsed and drained
  • 1/2 bunch cilantro chopped
  • 1/3 cup red onion finely diced
  • 2 jalapeño peppers seeded and diced
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Additional Salad Ingredients

  • 12 cups Romaine lettuce chopped
  • 15 ounces black beans rinsed and drained
  • 1 1/2 cups cherry tomatoes halved
  • 1 1/2 cup Monterey Jack cheese shredded
  • 2 avocados sliced
  • 1 1/2 cups tortilla strips
  • 1 lime sliced
  • 6 cilantro sprigs optional

Cilantro Ranch Dressing

  • 1 packet (1- ounce) Hidden Valley Ranch Seasoning original (not buttermilk)
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 2 tomatillos husked and diced
  • 1/2 bunch fresh cilantro
  • 1 clove garlic peeled
  • 1 teaspoon lime juice
  • 1 jalapeño stem removed

Instructions

Prepare the Seasoned Shredded Chicken in a Crockpot (4-hours in advance)

  • Place chicken breasts in a slow cooker. Pour chicken broth and vegetable oil over chicken. Sprinkle all of the seasonings over the chicken.
    Crockpot with four chicken breast and seasonings on top.
  • Cover with lid and simmer on high for 3-4 hours. Chicken should shred easily. Place a fork in the thickest part of a chicken breast and twist. If it turns easily, it's ready to shred.
    Crockpot cooking chicken breasts with seasonings.
  • Remove the lid and shred the chicken using two forks. Cover and simmer another 30-45 minutes for the chicken to soak up the juices.
    Shredding seasoned chicken with forks in the crockpot.

Prepare the Corn Salsa (one day to 1-hour in advance)

  • In a large bowl, combine corn, cilantro, red onion, jalapeños, lime juice, salt, and pepper. Stir well and refrigerate until ready to serve.
    Bowl of corn salsa. Wooden spoon on the side.

Make the Dressing (one day to 1-hour in advance)

    Arrange the Salad (just prior to serving)

    • Prepare each salad separately on 6 large plates or large bowls. Place 2 cups of chopped lettuce in each bowl.
      Bowl of shredded lettuce. Cilantro lime salad dressing on the side.
    • Arrange approximately 1/2 cup shredded chicken, 1/4 cup black beans, 1/4 cup corn salsa, 1/4 cup tomatoes, and 1/4 cup shredded cheese over the lettuce.
      Salad bowl of lettuce, Mexican shredded chicken, tomatoes, black beans, corn salad and Monterey Jack cheese.
    • Garnish each salad with sliced avocado, tortilla strips, lime slices, and a sprig of cilantro (optional). Top with prepared salad dressing or serve on the side.
      Southwest Chicken Salad with lettuce, Mexican shredded chicken, tomatoes, black beans, corn salad, avocado, tortilla strips, cilantro and Monterey Jack cheese. Cilantro lime salad dressing on the side.

    Nutrition

    Calories: 895kcal | Carbohydrates: 55g | Protein: 45g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1299mg | Potassium: 1749mg | Fiber: 16g | Sugar: 7g | Vitamin A: 10027IU | Vitamin C: 43mg | Calcium: 358mg | Iron: 5mg