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Southwestern Salad with Chicken
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!
Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 572 kcal
Course:
Main Course , Salad , Lunch
Cuisine:
American , Tex-Mex
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
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!
Cup of Yum
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
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
% 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.