The Pioneer Woman Tasty Kitchen
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Easy Southwest Chicken Salad

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

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Level: Easy

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Description

I got a version of this recipe from my local grocery store. I simplified it a bit and added some more ingredients! I love it!

Ingredients

  • 1 head Romaine Lettuce, Chopped
  • 1 whole Carrot, Peeled, Grated
  • 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
  • 1 can (15 Oz. Can) Sweet Corn (frozen Works Too)
  • ½ blocks (8 Oz. Block) Cheddar Cheese, Diced
  • 1 whole Avocado, Chopped
  • 1 jar (16 Oz. Jar) Salsa
  • Ranch Dressing, To Taste
  • 4 pieces Cooked Boneless, Skinless Chicken Breast*
  • Frito Corn Chips, For Topping

Preparation

Mix together the chopped lettuce and grated carrots. Divide among 4 dinner plates.

Top with desired amounts of black beans, corn, cheese, and avocado. Top with salsa and then ranch dressing.

Cut cooked chicken breasts into slices. Top salad with chicken slices and crushed Fritos.

Note: I usually buy chicken cutlets, drizzle them with olive oil and season with salt and pepper. Then I bake them in the oven and prepare the rest of the salad while they cook. Since they are cutlets, they cook in about 8-10 minutes.

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3 Reviews

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Kelly on 1.29.2017

Really yummy salad!

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Shasha on 8.27.2012

This was great! I left out the black beans though (personal preference) but everything else I followed. Maybe next time I’d put in a different type of cheese, and add some candied walnuts for a nice crunch.

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rebekahmay on 8.11.2011

Multiplied this salad to feed fifty people and everyone loved it!! Several friends wanted the recipe, two grown men were fighting over the last serving, and in general it was a hit. I decided to cook the chicken in fajita seasonings as well as saute the corn. I offered regular or spicy ranch and most people went with spicy. Thanks for the recipe!

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