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.
Servings: 5 servings
Equipment
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
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!
Nutrition
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