Southwest Crispy Chicken Salad Recipe
This hearty Southwest Crispy Chicken Salad recipe is a satisfying meal that’s full of flavor and packed with texture. It’s topped with a creamy Southwest dressing that coats every last bite.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course, Salad
Cuisine: American, Tex-Mex
Servings: 6 servings
Calories: 528kcal
Author: The Carefree Kitchen
- 1½ lb Breaded Chicken Tenders frozen or homemade, prepared and cut into bite-sized pieces
- 1 teaspoon Olive Oil
- 1 cup Corn Kernels fresh or frozen
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 6 cups Romaine Lettuce washed and cut into 1" pieces
- 1½ cups Cheddar Cheese shredded
- 1 cup Tomato diced
- 1 cup Black Beans rinsed and drained
- ¼ cup Red Onions chopped
- 1 large Avocado diced
- 2 cups Tortilla Strips or crushed tortilla chips
- 1 Lime cut into wedges
Southwest Dressing
- ¾ cup Ranch Dressing
- ¾ cup Salsa
Prepare the frozen Chicken Tenders according to package instructions and cut into bite-sized pieces.
Meanwhile, heat a saucepan over medium heat and add the oil. Once hot, add the frozen (or fresh) corn and cook, stirring frequently, for about 5 minutes or until lightly sauteed and warm. Remove from the heat and season with salt and pepper. Set aside to cool.
In a large bowl, add the chopped lettuce, sauteed corn, cheddar cheese, diced tomatoes, black beans, onions, avocado, and prepared chicken tenders.
In a small bowl, mix together the ranch dressing and salsa until well combined, then drizzle over the salad.
Top with tortilla strips and a squeeze of fresh lime juice just before serving. Enjoy!
Calories: 528kcal | Carbohydrates: 23g | Protein: 36g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 866mg | Potassium: 969mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4651IU | Vitamin C: 9mg | Calcium: 257mg | Iron: 2mg