Southwestern Chicken Salad

Southwestern Chicken Salad

"In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medleys coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350 degrees F for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
  2. Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Footnotes

  • Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat, 1 vegetable, 1 fat.

Reviews

Read all reviews 20
  1. 23 Ratings

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Most helpful positive review

Great salad with a nice Southwestern flair - perfect for a quick meal! Plus it's a great way to use up leftover BBQ chicken. I left out the jicama and opted for red pepper instead of green. I al...

Most helpful critical review

I wanted something lighter, and this recipe wasn't that. Taste was good, but the cheese and ranch dressing was a lot for my taste.

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Great salad with a nice Southwestern flair - perfect for a quick meal! Plus it's a great way to use up leftover BBQ chicken. I left out the jicama and opted for red pepper instead of green. I al...

Good base to start from. I left out the water chestnuts and made a salad dressing of mashed avocado with ranch instead of the BBQ sauce. Drain the beans really well otherwise they will overpow...

I liked this. The only thing really different was I used a rotisserie chicken from the grcery store.

We had left over steak so I cut it into strips and tossed into the salad instead of the chicken. It was very delicious!! I skipped the green peppers and used water chestnuts. My family loved ...

We had this for dinner last night and really enjoyed it. I used leftover grilled chicken breasts, frozen corn (thawed), and the jicama. I served the chicken mixture over red and green lettuce....

Excellent base recipe. Didn't use the tortilla strips, jicama, red beans, or bbq sauce. Did saute the chicken in taco seasoning and added cilantro. Still very satisfying. My husband declared...

Very good! I used steak once and chicken the other time. Cut the fajita seasoning in half to decrease some of the saltiness. Used chopped sweet onion instead of the green onions, used red kidney...

This was really good but the dressing needs work. Ranch and Barbeque sauce tasted better then I expected, but I think it needs to be spicier. If I make it again I'll experiment some more..

Followed the recipe and found this to be one of the best tasting salads I've had. The combination of black beans, corn, and the ranch/BBQ sauce dressing just screams 'Southwestern United States...

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