Southwest Chicken Salad
This Southwest salad recipe layers flavor instead of relying on dressing alone, with lime-seasoned corn and beans, crunchy iceberg and a pesto ranch that brings everything together.
Ingredients
- 2 limes divided
- 1 can black beans (15 ounces), rinsed and drained
- 1 cup fire-roasted frozen corn thawed
- ½ cup chopped fresh cilantro divided
- 1 large avocado peeled, pitted and diced
- 6 cups chopped iceberg lettuce
- 2 cups cooked chicken diced or shredded
- 1 cup cherry tomatoes halved
- 1 cup shredded pepper Jack cheese
- ½ cup Pickled Red Onion chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 batch Pesto Ranch Dressing
- 1 batch Tortilla Strips
- Pickled Jalapeños optional
Instructions
- In a medium bowl, toss juice of 1 lime, black beans, corn and 1/4 cup cilantro until well combined.
- In a large bowl, add avocado, lettuce, chicken, tomatoes, cheese, pickled red onion, salt, pepper, and remaining 1/4 cup cilantro and toss until well combined.
- Add the corn mixture to the salad bowl. Drizzle with pesto ranch and toss gently until combined.
- Squeeze remaining lime over the salad, top with tortilla strips, and serve immediately, with pickled jalapeños, if desired.
Calories: 507kcal, Carbohydrates: 37g, Protein: 23g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Cholesterol: 59mg, Sodium: 671mg, Potassium: 712mg, Fiber: 8g, Sugar: 6g, Vitamin A: 878IU, Vitamin C: 20mg, Calcium: 197mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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