Lunch Southwest Chicken Salad Recipe
Diced chicken, corn, black beans, pico, cheddar/jack cheese, avocado, tortilla strips. Balsamic and chipotle ranch.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Ingredients
Start by dicing the cooked chicken breast into bite-sized pieces. If using canned corn and black beans, drain and rinse them thoroughly under cold water.
- 2
Combine the Salad Ingredients
In a large mixing bowl, combine the diced chicken, corn, black beans, pico de gallo, shredded cheddar cheese, shredded Monterey Jack cheese, and diced avocado. Gently mix until all ingredients are evenly distributed.
- 3
Serve the Salad
Divide the salad mixture into serving bowls. Top each serving with tortilla strips for added crunch.
- 4
Add Dressing
Drizzle balsamic dressing and chipotle ranch dressing over the salad to taste. Toss lightly to combine before serving.