Southwest Chicken Taco Salad
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 15 minutes (if cooking chicken)
Total Time: 35 minutes
Ingredients
Salad
- 3 cups cooked chicken breast, diced or shredded
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup sweet corn (fresh, canned, or frozen)
- ½ cup red onion, diced
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup chopped cilantro (optional)
- 2 cups crushed tortilla chips
Creamy Dressing
- 1 cup ranch dressing
- ½ cup sour cream or Greek yogurt
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
- Cook and cool the chicken if needed. Dice into bite-sized pieces.
- Wash and chop the lettuce.
- Drain and rinse the black beans and corn.
- Cut the tomatoes, avocado, and onion.
- In a large bowl, combine lettuce, chicken, beans, corn, tomatoes, onion, cheese, and cilantro.
- In a separate bowl, whisk together the ranch, sour cream, taco seasoning, lime juice, and hot sauce.
- Pour the dressing over the salad and toss until evenly coated.
- Fold in the crushed tortilla chips just before serving to keep them crunchy.
- Garnish with extra avocado, tomatoes, cheese, and chips if desired.
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480–550 |
| Protein | 30 g |
| Carbohydrates | 25 g |
| Fat | 30 g |
| Saturated Fat | 8 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Cholesterol | 80 mg |
Nutrition will vary depending on the dressing, cheese, and chips used.
Tips
- Add jalapeños for extra heat.
- Use rotisserie chicken to save time.
- Substitute Greek yogurt for sour cream to reduce calories and increase protein.
- Keep tortilla chips separate until serving to prevent sogginess.
Storage
- Refrigerate leftovers in an airtight container for up to 2 days.
- If preparing ahead, store the dressing separately and add avocado and tortilla chips just before serving.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes. Prepare all ingredients and refrigerate them separately. Add the dressing, avocado, and tortilla chips just before serving.
Q: Can I use another protein?
A: Absolutely. Grilled steak, shrimp, turkey, or tofu all work well.
Q: Is this salad gluten-free?
A: It can be, provided your tortilla chips, taco seasoning, and dressing are certified gluten-free.
Q: How can I make it healthier?
A: Use light ranch, Greek yogurt, reduced-fat cheese, extra vegetables, and fewer tortilla chips.
Q: Can I make it vegetarian?
A: Yes. Omit the chicken and add extra black beans or chickpeas.
Q: What can I serve with it?
