Recipe by Sandy
"This is a highly seasoned salad that is a nice change from the typical 'taco' version. Even my kids and their friends love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded romaine lettuce
cooked skinless, boneless chicken breast halves, cut into strips
1 (15 ounce) can
black beans, drained and rinsed
red onion, sliced into rings
grated Parmesan cheese
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.
Really looked forward to this, yet just so-so.
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!
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.
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!!
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.)
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!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chicken Salad I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 408
** Calories from Fat: 213
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This delicious chicken salad is bursting with healthy greens.
Kickin' chicken BLT salad, oh my!
See how to make a tasty curry chicken salad with lots of healthy fruit.