Mexican Ranch Chicken Salad
User Reviews
5.0
3 reviews
Excellent
Mexican Ranch Chicken Salad
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This Mexican Ranch Chicken Salad is full of tender meat, crunchy tortilla chips, beans, cheese, and fresh vegetables -- all tossed together in a creamy and zesty Salsa Ranch dressing. It's the perfect crowd-pleaser on a warm summer evening!
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Ingredients
- ½ cup ranch salad dressing (I used Bolthouse Farms Classic Ranch Yogurt Salad Dressing, but any brand will work fine)
- ½ cup salsa
- 1 large head Romaine lettuce chopped
- 1 cup crushed tortilla chips
- 2 cups shredded or diced cooked chicken (I like to use Slow Cooker or Instant Pot Ranch Chicken, which is included in recipe below)
- 1 (15.5 oz) can red beans, rinsed and drained (black beans are a nice option, too)
- 1 cup shredded cheddar cheese
- 1 cup fresh, canned, or frozen corn kernels
- 2 cups grape tomatoes, halved
- ½ cup diced green onion
- Optional additional toppings: sliced avocado; fresh cilantro
Instructions
For the Salsa-Ranch Dressing:
- In a small bowl, whisk together Ranch salad dressing and salsa. Set aside and refrigerate until ready to serve.
For the Ranch Chicken (use rotisserie chicken, leftover grilled chicken, or the Slow Cooker or Instant Pot Ranch Chicken below):
- Place 2-3 lbs. of boneless, skinless chicken breasts in a slow cooker or pressure cooker.
- Use 2 packets (1 ounce each) of dry Ranch dressing seasoning mix to season the chicken on all sides. Pour 2 tablespoons of red wine vinegar and 1/2 cup of chicken broth over top.
- Cover and cook in the slow cooker for 4-6 hours on LOW (or 2-3 hours on HIGH). In the pressure cooker, use the "poultry" or "high pressure" setting to cook the chicken for 10-12 minutes (or 20 minutes for frozen chicken breasts).
- Allow chicken to rest and cool slightly before shredding with a fork. Leftovers freeze really well!
Assemble the Salads:
- Divide lettuce evenly among four serving bowls.
- Top with tortilla chips, shredded chicken, beans, cheese, corn, tomatoes, and green onions.
- Drizzle each salad with about 2 tablespoons of Salsa Ranch dressing, or more to taste. Garnish with sliced avocado and fresh cilantro, if desired.
Notes
- Cooking Just for Two? Cut the ingredients in half and assemble two salads instead of 4!
Nutrition Information
Show Details
Serving
1salad with 2 tablespoons dressing
Calories
395kcal
(20%)
Carbohydrates
38.7g
(13%)
Protein
32.4g
(65%)
Fat
13.2g
(20%)
Saturated Fat
4.8g
(24%)
Cholesterol
61.5mg
(21%)
Sodium
835.2mg
(35%)
Fiber
12.5g
(50%)
Sugar
5.3g
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1salad with 2 tablespoons dressing | |
| Calories | 395kcal | 20% |
| Carbohydrates | 38.7g | 13% |
| Protein | 32.4g | 65% |
| Fat | 13.2g | 20% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 61.5mg | 21% |
| Sodium | 835.2mg | 35% |
| Fiber | 12.5g | 50% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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