Southwest Chicken Salad II Recipe -
Southwest Chicken Salad II Recipe
  • READY IN 35 mins

Southwest Chicken Salad II

Recipe by  

"This is by far the BEST, QUICKEST, and HARDIEST salad yet!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2012

Great salad with a nice Southwestern flair - perfect for a quick and easy lunch! It was also a great way to use up some leftover grilled chicken! I used a mix of romaine and iceberg lettuce and opted out of the cabbage. I added some tomato and used a Mexican blend cheese. Instead of bottled ranch dressing I used "Ranch-Style Buttermilk" dressing from this site and "Tortilla Snack Strips". Overall, very tasty!

Most Helpful Critical Review
May 05, 2010

kinda boring.

Jun 18, 2007

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!

Jun 01, 2005

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.

Apr 17, 2007

This is a very good salad, Butter1! Its one of those recipes that you can dress up or dress down. I had some friends coming for lunch so I used 1/4 head purple cabbage for color, fresh romaine, chopped an avocado into chunks, mixed the chip pieces, beans, corn, red onion slices, 1/4 red bell pepper rather than green, and cooked the chicken in taco seasoning before combining it with the salad ingred. For dressing, I elected to use a good quality Caesar Dressing to which I add a bit of taco seasoning and lots of cumin to taste. I like the extra zip this dressing gives to the salad.

Feb 23, 2008

NOTE CHANGES: I wanted to serve this as a cold salad, so I used home-canned chicken and black beans. I also didn't have any greens, so substituted bamboo shoots and water chestnuts for crunch. I also added a packet of taco seasoning mix. This recipe is a great springboard for swapping around ingredients, so don't get too hung up on the quantities or substitutions, and just make it with what you have on hand and save a trip to the grocery store.

Apr 17, 2006

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!

Mar 07, 2008

This was so good! And so easy. We loved it!I seasoned the chicken..and added cilantro to the salad mix & Served with fresh salsa. I don't eat chicken so I sliced some avocado and put on my salad in place of the chicken. This worked for us, as a meat eater and a vegetarian. Thanks!


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 622 mg
  • 25%

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

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