Southwest Crispy Chicken Salad Recipe

5 from 1 vote

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

Cook Time20

Total Time30

Course: Main Course, Salad

Cuisine: American, Tex-Mex

Servings: servings

Calories: 528kcal

Author: The Carefree Kitchen

Ingredients

1½ pounds breaded chicken tenders frozen or homemade, prepared and cut into bite-sized pieces
1 teaspoon olive oil
1 cup corn kernels fresh or frozen
1/4 teaspoon salt
1/8 teaspoon black 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
1/4 cup red onions chopped
1 large avocado diced
2 cups tortilla strips
1 lime cut into wedges

Southwest Dressing

3/4 cup ranch dressing
3/4 cup salsa

US Customary - Metric

Instructions

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 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!

Notes

Storing instructions: store salad components separately in the fridge for up to 3 days. Do not cut the avocado ahead of time, or it will turn brown.

To reheat the crispy chicken, you can either microwave or warm in a 400 degree oven.

Nutrition