Southwest Chicken Salad Recipe
Diced chicken, jack & cheddar cheese, corn, black beans, pico de gallo, avocado, tortilla strips, vinaigrette, chipotle ranch.
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Ingredients
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Protein
Cheese
Vegetables
Toppings
Dressings
Method
Preparation
- 1
Prepare the Chicken
In a skillet over medium heat, cook the diced chicken until golden brown and fully cooked, about 7-10 minutes. Remove from heat and set aside to cool.
- 2
Prepare the Ingredients
While the chicken is cooking, rinse and drain the black beans, and if using frozen corn, cook it according to package instructions. Dice the avocado and prepare the pico de gallo if not using store-bought.
Assembly
- 3
Combine the Ingredients
In a large mixing bowl, combine the cooked diced chicken, corn, black beans, pico de gallo, and diced avocado. Gently toss to mix all the ingredients evenly.
- 4
Add Cheese and Dressings
Sprinkle the shredded jack and cheddar cheese over the top of the mixed ingredients. Drizzle with the vinaigrette and chipotle ranch dressing, and toss again until everything is well-coated.
- 5
Serve
Divide the salad into serving bowls and top with tortilla strips for added crunch. Serve immediately.