Southwestern Salad with Chicken
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Unrated
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Prep Time
15 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
572 kcal
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Course
Main Course, Salad, Lunch
Southwestern Salad with Chicken
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This Southwest Chicken Salad is packed with bold flavors, crunchy textures, and a zesty taco ranch dressing that ties it all together! With tender rotisserie chicken, roasted corn, crispy bacon, and creamy avocado, this salad is perfect for a quick lunch, easy dinner, or meal prep. It’s simple to throw together and full of crave-worthy Southwest flavor in every bite!
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Ingredients
Salad Base
- 8 cups mixed greens
- 2 cups rotisserie chicken shredded
- 1 cup Cherry or grape tomatoes halved
- 1 whole avocado diced
- ¾ cup shredded pepper jack cheese
- 1 cup roasted corn
- ½ cup cooked bacon crumbled
- ⅓ cup red onion thinly sliced
- 1 cup tortilla strips
Taco Ranch Dressing:
- ½ cup mayonnaise
- ½ cup buttermilk adjust for thickness
- 3 tablespoons ranch seasoning mix (or 1 packet)
- 2 teaspoons taco seasoning adjust to taste
- ½ whole lime (juiced) optional, but brightens the dressing
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Instructions
- In a large bowl, add the mixed greens as the base. Evenly distribute the shredded chicken, tomatoes, avocado, pepper jack cheese, roasted corn, bacon, and red onion over the greens.
- Sprinkle the tortilla strips on top just before serving.
- In a small bowl, whisk together the mayonnaise, buttermilk, ranch seasoning mix, and taco seasoning until smooth. Adjust consistency with more buttermilk if needed.
- Drizzle the taco ranch dressing over the salad or serve on the side.
- Serve immediately. Toss gently if desired and enjoy!
Notes
- skillet
- Chicken Options: Rotisserie chicken makes this salad quick and easy, but you can also use grilled, shredded, or blackened chicken for extra flavor.
- Corn Tips: For the best flavor, use fire-roasted corn or roast fresh or frozen corn in a dry skillet until lightly charred.
- Meal Prep Tip: To keep the salad fresh, store the ingredients separately and add the avocado, tortilla strips, and dressing just before serving.
- Dressing Storage: The taco ranch dressing can be made ahead and stored in the refrigerator for up to 5 days. Stir or shake before using because it does separate a little bit.
- Customizations: Swap the pepper jack cheese for cheddar or cotija, add black beans for extra protein, or drizzle with lime juice for extra freshness.
Nutrition Information
Show Details
Serving
1.5cups
Calories
572kcal
(29%)
Carbohydrates
28g
(9%)
Protein
46g
(92%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
154mg
(51%)
Sodium
1934mg
(81%)
Potassium
467mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1563IU
(31%)
Vitamin C
27mg
(30%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 572kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 46g | 92% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 154mg | 51% |
| Sodium | 1934mg | 81% |
| Potassium | 467mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 27mg | 30% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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