Southwest Chicken Salad
This easy Southwest Chicken Salad is a great way to use up leftover chicken in a recipe that comes together quickly. Serve it as a lunch or dinner entree or smaller portions as a side dish.
Servings 4 servings (as a main dish)
Calories 610kcal
Ingredients
- 1 cup lightly packed cilantro
- 1/2 cup plain Greek yogurt
- Juice of 2 limes
- 2 cloves garlic minced
- 1/2 to 1 jalapeño remove seeds for less spice
- Salt and pepper
- 1/2 cup olive oil
- 2 cups cooked, shredded or cubed chicken
- 1 teaspoon taco seasoning
- 8 cups shredded romaine lettuce
- 1 can (15 oz) black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup corn
- 1 medium avocado cut into slices
- 1/2 cup sliced red onion
- Sliced jalapeno optional
- Minced cilantro
Instructions
- Combine the cilantro, yogurt, lime juice, garlic, jalapeño, and salt and pepper in a blender. Process until smooth. With the blender on low, stream in the olive oil until the dressing emulsifies and combined. Refrigerate until needed.
- In a bowl, combine the chicken and the taco seasoning. Stir to coat the chicken with the taco seasoning.
- Add the lettuce to a large bowl. Top with the chicken, beans, tomatoes, corn, avocado, red onion, cilantro. Top with the salad dressing and serve.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1/4 of recipe | Calories: 610kcal | Carbohydrates: 36g | Protein: 36g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Trans Fat: 0g | Cholesterol: 69mg | Sodium: 577mg | Fiber: 12g | Sugar: 6g