Description
This Southwest Chicken Salad is a vibrant, flavor-packed dish designed for easy scooping with chips or enjoying as a hearty meal prep lunch. Featuring tender rotisserie chicken, fresh vegetables, black beans, and corn, all tossed in a creamy, spicy homemade southwest ranch dressing, it’s light, filling, and perfect for quick, no-cook meals.
Ingredients
Salad Base
- 4 cups small diced rotisserie chicken, skin and bones removed
- 5 green onions, sliced thin
- 2 jalapeños, seeds removed and diced small
- 1 medium bell pepper, diced small
- 1 cup canned black beans, drained and rinsed
- ½ cup canned corn, drained and rinsed
Southwest Ranch Dressing
- ¾ cup plain Greek yogurt (non-fat preferred)
- ¼ cup mayonnaise
- ¼ cup salsa (medium or hot)
- ½ lime, juiced
- 1 Tbsp taco seasoning (spicy Siete brand recommended)
- ½ Tbsp ranch seasoning powder (Hidden Valley recommended)
- Salt, to taste
Instructions
- Prepare the Dressing: Combine all southwest ranch dressing ingredients—Greek yogurt, mayonnaise, salsa, lime juice, taco seasoning, ranch seasoning powder, and salt—in a medium mixing bowl or large measuring cup. Stir thoroughly until smooth and set aside to allow flavors to meld.
- Mix the Salad Base: In a large mixing bowl, add the diced rotisserie chicken, thinly sliced green onions, diced jalapeños, diced bell pepper, black beans, and corn. Ensure all ingredients are evenly distributed for balanced flavor.
- Toss with Dressing: Pour the prepared southwest ranch dressing over the salad base. Toss everything gently but thoroughly until all components are well-coated and combined. Taste the mixture and adjust salt or lime juice as desired for brightness and seasoning.
- Chill Before Serving: For optimal flavor, refrigerate the salad for at least one hour to allow the flavors to develop fully. Before serving, give the salad a good stir to redistribute any settled liquids. Enjoy chilled, ideal for scooping with chips or as a satisfying lunch.
Notes
- Use cooked rotisserie chicken for convenience and added flavor.
- Adjust the level of heat by varying the amount of jalapeños or using different salsa heat levels.
- This salad holds well in the fridge for up to 3 days, making it excellent for meal prep.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- For a gluten-free option, ensure the taco seasoning and ranch powder are gluten-free certified.
- Serve with tortilla chips, over greens, or as a filling for wraps.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
