SouthWest Chicken Salad – a combination of romaine lettuce, black beans, avocado, corn, salsa, green onion, cheese, topped with chicken breast seasoned with taco spice and paired with reduce calorie ranch sriracha dressing.
Seriously, what’s not to love? Who needs a main course when you have this?
This south western salad has been sitting here for a while now , so I had to revisit it because I have been eating salads a lot lately . And this one is a keeper.
Are you are looking for a satisfying, delicious and full flavored salad? Then look no further. I promise, you would not be disappointed.
Yep, that is how I feel when I eat most salads; they always leave me wanting more. And you know what? I always end up eating more, stuffing my self with carbs- the bottomless breadbasket. This one, my friends, is different it will keep you satiated and full for quite some time.
I took the liberty of grilling the corn before adding to the mix , you can do the same or use canned corn.
For a twist on this salad, you can use plantain chips to replace tortilla chips. If you are not feeling the plantain chips, by all means leave them out. It is all about what you like.
You may omit the chicken and still find this salad enjoyable. Make the dressing below or just purchase one at your neighborhood super market.
Enjoy!!!
South West Chicken Salad
Ingredients
- Reduce Calorie Ranch Dressing
- ½ cup low fat mayonnaise
- ¼ cup low fat sour cream
- 1 lemon 2 tablespoons lemon
- 1 teaspoon minced garlic
- 1-2 teaspoon sriracha
- ½ teaspoon salt
- 1 teaspoon granulated onion powder
- 1-2 tablespoon chopped parsley dill
- ¾ teaspoon Worchester sauce
- ½ -3/4 cup buttermilk
Chicken
- 1- Pound Chicken breast cut into 3 or 4 piece
- 2 tablespoons canola oil
- 2 teaspoons taco seasoning
- Salt and pepper to taste
Salad
- 1 bell pepper/ red pepper chopped
- 1 large romaine heart washed and chopped
- 1 large tomato chopped
- 1 1/2 cup black beans
- 2 Corn Grilled or 1 1/2 cup sweet yellow corn {canned or frozen and defrosted}
- ½ cup chopped cilantro
- 2 ripe firm avocados diced
Optional
- Cheese shredded
- salsa
- 2 cups crushed plantain chips or tortilla chips
Instructions
- Sprinkle chicken evenly on both sides with salt, seasoning and pepper.
- Grill on grill pan with about a tablespoon of oil. Grill chicken until cooked through, about five minutes per side. You may do this using a fry pan; instead of 1 tablespoon of oil use 2 tablespoons.
- Let set for a few minutes. Cut chicken into bite size pieces.
- In a large bowl mix romaine lettuce, tomatoes, corn, beans, salsa, corn, avocado, green onions. Then add plantain chips
- Whisk together the mayonnaise, sour cream, onion, lemon, minced garlic, onion powder, Worchester sauce, salt and pepper. Mix well to combine and adjust for seasoning. Refrigerate until ready to use.
- Serve with ranch dressing on the side.
Nutrition Information:
Keith @ How's it Lookin? says
I gotta try this. Southwest cuisine is one of my favorites, thanks a lot
Bintu | Recipes From A Pantry says
I certainly will not need a main course if I down a nice lush bowl of your salad.
Charla @ That Girl Cooks Healthy says
Imma, this recipe is such a TALL order but I’m ready for the challenge. All of your recipes are brilliant and this is just another one to add to the culinary collection of awesomeness – Keep up the good work!
Brian Jones says
That dressing sounds heavenly.
Mica @ Let's Taco Bout It Blog says
Oh wow, I would love to make this for lunch this week!
Sandra says
Lots of foodie love in this amazing salad! Nice addition of sriracha. I love a little spicy kick to my foods!
Laura | Wandercooks says
This salad looks glorious! I thought there was nothing better than the combination of chicken and avocado but I see now I was definitely mistaken 😛 Give me a bowl of this any day! (And some of that grilled corn too haha.)
Marysol says
This salad packs a heck of a punch! I’m also taking notes of your plantain idea.