Southwest Chicken Salad I Recipe -
Southwest Chicken Salad I Recipe
  • READY IN 15 mins

Southwest Chicken Salad I

Recipe by  

"This is a highly seasoned salad that is a nice change from the typical 'taco' version. Even my kids and their friends love it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
  2. Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2011

I just loved this, the dressing in particular. I thought it might be a little heavy on the cilantro but it wasn't for me, although it was a little much for Hubs. I made the dressing following the recipe exactly and would do so again. For the salad itself, I would have appreciated the addition of corn which I had intended to do and forgot. I used shredded Cheddar cheese rather than the Parmesan because I felt it was a better match for this salad. Instead of crushed or whole tortilla chips I used tortilla strips specifically made for soups and salads. This salad has all the Southwest flavors I enjoy, right in one bowl. It's colorful, crunchy, festive, refreshing, nutritious and delicious.

Most Helpful Critical Review
Nov 06, 2004

Really looked forward to this, yet just so-so.

Feb 17, 2005

I loved this but I changed a couple things. I cut the chicken into chunks and then cooked it in the salad dressing mix. Then I used 1/2 BBQ sauce and 1/2 Ranch dressing mixed together for the dressing. I fed my parents and my husband and they all loved it!

Sep 05, 2007

This is a great salad, I made a couple of changes/amendments - I could not buy any fresh limes so I used Real Lime juice in the bottle, worked well but I think that fresh limes would have made it even better. I only used half the black beans. The biggest change that I did was that I made double the amount of salad dressing and I used half of it to marinate the chicken tenderloins for approx. 1 hour. This really made them so tasty and I believe added to the overall flavor of the salad. I will definitely make this again.

Apr 02, 2006

Wow this was excellent!! I added more cilantro, because i love lots! I added some olives and some more lettuce, because i was making for more people. I don't eat chips so I baked some whole grain tortillas with some seasonings till cruchy and put those on it. Very good if you are on the south beach diet!!

Mar 16, 2009

I just made this recipe and it was SO good. I used a Mexican cheese blend instead of parmesan cheese. I also marinated the chicken in the dressing and baked it, which made it very tasty. (I recommend making more dressing too.)

Aug 25, 2010

Delicious!!! Will definately be making this again. It's a very light and refreshing salad. I didn't have any cilantro so that's the only thing I left out. I also added a little garlic salt to the dressing. I seasoned a couple of thin chicken breasts with garlic salt, chile powder and cumin. I baked it for 20 min. at 350. I cut the chicken into slices and it was sooo good. The flavor went perfect with the salad. I left out the tortilla chips and cheese to make it healthier. My husband kept raving about it too. It's a keeper! Thank you for the great recipe!!!

May 29, 2008

We all love love love this receipe. You can serve it so many ways...over tortilla chips, as a wrap in bread as a sandwich, taco salad filling.........thanx so much!


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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