How To Make Southwest Chicken Salad
Chunky chicken strips, black beans, and crunchy lettuce tossed in a creamy ranch dressing and chips makes up this light and flavorful chicken salad!
Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes
Serves:
Ingredients
- 15ozblack beans,(1 can), drained, rinsed
- salt and pepper,to taste
- ½cabbage head,chopped
- 10ozromaine lettuce,(1 package), torn
- ½green bell pepper,chopped
- 8.75ozcorn,(1 can), drained
- ¼cupcheddar cheese,shredded
- 2chicken breast,halves, skinless, boneless, cooked, cut into strips
- 1cupblue tortilla chips,finely crushed
- ½cupranch salad dressing,prepared
Instructions
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In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
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In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and cheddar cheese.
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Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and ranch dressing.
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Serve and enjoy!
Nutrition
- Calories: 862.45kcal
- Fat: 32.60g
- Saturated Fat: 7.86g
- Trans Fat: 0.20g
- Monounsaturated Fat: 10.37g
- Polyunsaturated Fat: 11.84g
- Carbohydrates: 99.79g
- Fiber: 23.53g
- Sugar: 12.14g
- Protein: 48.79g
- Cholesterol: 64.09mg
- Sodium: 1199.66mg
- Calcium: 292.80mg
- Potassium: 2398.78mg
- Iron: 7.97mg
- Vitamin A: 367.36µg
- Vitamin C: 62.33mg
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