South West Chicken Salad
This vibrant and zesty Southwest Chicken Salad is packed with bold Tex-Mex flavors and perfect for busy weeknights or summer gatherings. Featuring tender fajita-seasoned chicken, crisp lettuce, hearty black beans, and creamy chipotle ranch, this salad is a crave-worthy meal that’s both satisfying and fresh. Serve it with tortilla chips for that perfect crunch!
Servings: 4
Calories: 522kcal
Equipment
- Marie's, Dressing Creamy Chipotle Ranch, 12 oz
Ingredients
- 1 lb chicken breast cut into strips
- 1 packet fajita seasoning
- 1 tbsp olive oil for cooking
- 4 cups shredded lettuce
- 1 cup cooked rice white, brown, or cilantro-lime
- 1 cup black beans drained and rinsed
- 1 cup Colby Jack cheese shredded
- 1/2 cup fresh salsa from the produce section
- 1/3 cup fresh cilantro chopped
- Chipotle Ranch dressing Marie's brand recommended
- Tortilla chips for serving
Instructions
- Cook the Chicken:
Heat olive oil in a skillet over medium heat. Toss chicken strips with fajita seasoning, then cook for 6–8 minutes or until cooked through and slightly charred. Set aside to cool slightly. - Assemble the Salad:
On a large platter or in individual bowls, layer shredded lettuce, cooked rice, black beans, Colby Jack cheese, fresh salsa, and chopped cilantro. Rinse the black beans until the water runs clear, then warm them up on the stove before adding them the the salad. - Add Chicken:
Place the warm chicken strips on top of the salad. - Drizzle & Serve:
Generously drizzle with chipotle ranch dressing and serve immediately with tortilla chips on the side.
Notes
Protein Swap: This salad works great with grilled steak, shrimp, or even crispy tofu for a vegetarian option.
Make Ahead Tip: Prep your salad ingredients and store them separately in the fridge. Assemble and dress just before serving.
Rice Tip: For an extra pop of flavor, use cilantro-lime rice or even seasoned Spanish rice.
Heat Level: Want it spicier? Add diced jalapeños or a few dashes of hot sauce before serving.