Southwest Chicken Salad
Designed to be scooped with chips, this lightened-up southwest chicken salad with spicy ranch dressing is filling, flavor-packed, and perfect for meal prep lunches.
Ingredients
Salad Base
- 4 cups small diced rotisserie chicken, skin and bones removed
- 5 green onions, sliced thin
- 2 jalapeños with seeds removed, diced small
- 1 medium bell pepper, diced small
- 1 cup canned black beans, drained and rinsed
- ½ cup canned corn, drained and rinsed
Southwest Ranch Dressing
- ¾ cup plain Greek yogurt, I used non-fat
- ¼ cup mayonnaise
- ¼ cup salsa, I prefer medium or hot
- ½ lime, juiced
- 1 Tbsp taco seasoning, I like the spicy Siete taco seasoning
- ½ Tbsp ranch seasoning powder, I use Hidden Valley
- salt, to taste
Equipment
Instructions
- To a medium bowl or large measuring cup, add all ingredients for the southwest ranch dressing. Stir until combined and set aside.
- To a large mixing bowl, add chicken, green onions, jalapeno, bell pepper, black beans, and corn.
- Add dressing and toss everything until well-coated and combined. Taste, and add salt as needed. You’re also welcome to adjust the lime juice to taste.
- For best results, refrigerate for at least an hour before serving. Stir before eating in case any liquid has fallen to the bottom. Enjoy!
Calories: 319kcal, Carbohydrates: 13g, Protein: 39g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 106mg, Sodium: 749mg, Potassium: 623mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1007IU, Vitamin C: 36mg, Calcium: 78mg, Iron: 2mg