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Southwest Chicken Salad II

SUBMITTED BY: BUTTER1

"This is by far the BEST, QUICKEST, and HARDIEST salad yet!"
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (15 ounce) can black beans, drained and rinsed
  • salt and pepper to taste
  • 1/2 head cabbage, chopped
  • 1 (10 ounce) package romaine lettuce, torn
  • 1/2 green bell pepper, chopped
  • 1 (8.75 ounce) can corn, drained
  • 1/4 cup shredded Cheddar cheese
  • 2 cooked skinless, boneless chicken breast halves, cut into strips
  • 1 cup finely crushed blue tortilla chips
  • 1/2 cup prepared Ranch salad dressing

DIRECTIONS

  1. In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
  2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
  3. Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2005 by LYNN39SCAF
This was very good. I did add some taco seasoning to the chicken to give it a more southwest flavor and some kick. Love the combo of lettuce and cabbage-took then both from packaged bags so it was easy.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2006 by SANDRAJAY
This was a BIG hit with my family! I was more generous with the cheese & used leftover grilled chicken, but other than that I followed the recipe. I highly recommend this one!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2007 by Sunshine7
This WAS like a restaurant quality salad! To make it quick and easy, I used pre-cooked chicken strips, and then just browned them up in a cast-iron skillet with some fajita seasoning (gave the chicken a fabulous crust!). Then I mixed all the salad ingredients in a bowl, using romaine lettuce, arugula and some baby lettuces and added corn, red bell pepper, grape tomatoes, red cabbage, shallots (since I didn't have any red onion) and some light tortilla chips. I plated this mix and topped it with the black beans, chicken and cheese. Then I mixed together some homemade salsa and light ranch dressing and lightly drizzled this over the top for a spicy mexi-ranch style dressing. My husband and I thought this made a wonderful, quick and tasty dinner!

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 505

  • Total Fat: 24.5g
  • Cholesterol: 58mg
  • Sodium: 1071mg
  • Total Carbs: 46g
  •     Dietary Fiber: 13.9g
  • Protein: 29.6g

VIEW DETAILED NUTRITION

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