Southwestern Ranch Chicken Salad Recipes

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SOUTHWESTERN RANCH CHICKEN SALAD



Southwestern Ranch Chicken Salad image

No one needs to know that this full-of-flavor salad is super easy to make because of the ready-to-use seasoned chicken breast strips.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

1 whole wheat tortilla (6 inch), cut in half, then into 1/4-inch-wide strips
1/4 cup KRAFT Lite Ranch Dressing
dash ground cumin
1 pkg. (10 oz.) salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1/2 cup chopped tomato es
1/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

  • Place tortilla strips on microwaveable plate sprayed with cooking spray. Microwave on HIGH 1 min. Meanwhile, mix dressing and cumin.
  • Toss greens with chicken, tomatoes, cheese and dressing mixture in large bowl; top with tortilla strips.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 580 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 13 g

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

This Chicken Taco Salad is fresh, fast & flavorful. It's one of my favorite warm weather dinners! (Gluten free, paleo friendly)

Provided by Emily from One Lovely Life

Categories     Main Dish

Time 15m

Number Of Ingredients 17

6 cups romaine lettuce
8 oz diced chicken
1 cup black beans
1 cup corn
1 cup halved grape or cherry tomatoes
1 avocado
1/2 cup sliced green onion
1/4 cup cilantro
Tortilla strips*, tortilla chips, or pepitas
3/4 cup mayonnaise (I like avocado oil mayo)
Juice from 1 lime (1-2 Tbsp)
1-2 Tbsp water
1 tsp chili powder
1/2 tsp dried dill (or 1 Tbsp fresh)
1/2 tsp pepper
1/4 tsp salt
1/4 tsp chipotle chili powder (optional-it adds some kick!)

Steps:

  • In a large bowl, combine lettuce, chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro.
  • Drizzle with salad dressing and serve with tortilla strips, chips, or pepitas.
  • In a small bowl or jar, whisk together mayonnaise, lime juice, 1 Tbsp water, chili powder, dill, pepper, salt, and chipotle chili powder.
  • Whisk until it's totally smooth. Dressing will keep in the fridge about 1 week.

Nutrition Facts : ServingSize About 1.5 cups, Calories 352 calories, Sugar 3.4 g, Sodium 473.6 mg, Fat 25.9 g, SaturatedFat 4.2 g, TransFat 0.1 g, Carbohydrate 17.2 g, Fiber 6.5 g, Protein 15.5 g, Cholesterol 44.1 mg

SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 flour tortillas (6 inches), cut into 1/2-inch strips
Butter-flavored cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed peeled jicama or sliced water chestnuts
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup fat-free ranch salad dressing
4 teaspoons barbecue sauce

Steps:

  • Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

SOUTHWEST CHICKEN & RANCH SALAD



Southwest Chicken & Ranch Salad image

Break out the black beans and salsa and get ready to serve up a Southwest-style chicken salad they won't soon forget!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2-3/4 cups each

Number Of Ingredients 8

6 cups loosely packed torn romaine lettuce
2 cups chopped cooked chicken
1 can (15 oz.) black beans, rinsed
1 avocado, sliced
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup KRAFT Classic Ranch Dressing
1 cup coarsely broken tortilla chips

Steps:

  • Toss lettuce with chicken, beans, avocados and cheese in large bowl.
  • Mix salsa and dressing until blended. Add to salad just before serving; mix lightly.
  • Top with chips.

Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 830 mg, Carbohydrate 33 g, Fiber 12 g, Sugar 5 g, Protein 33 g

SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.

Provided by LINDA W.

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 15

1 lemon, thinly sliced
1 bay leaf
1 teaspoon whole black peppercorns
¾ teaspoon dried thyme, divided
2 skinless, boneless chicken breast halves
¾ teaspoon paprika
⅓ cup light mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
1 ½ cups fresh corn, cooked and cut from the cob
2 tablespoons chopped fresh cilantro
¾ cup diced orange bell pepper
1 jalapeno pepper, seeded and minced

Steps:

  • Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  • In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  • Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g

SOUTHWESTERN RANCH SALAD #RSC



Southwestern Ranch Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. A robust greens and chicken salad with beans, corn, onions and cheese, dressed with.....hidden valley ranch dressing! all the flavours of the southwest in each delicious bite!

Provided by FOODFROMMYHEART

Categories     Lunch/Snacks

Time 25m

Yield 4 Salads, 4 serving(s)

Number Of Ingredients 18

2 tablespoons Hidden Valley Original Ranch Seasoning Mix
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 cup Greek yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon salt (to taste)
2 tablespoons diced fresh chives or 2 teaspoons dried chives
3 small corn tortillas
cooking spray
2 teaspoons Hidden Valley Original Ranch Seasoning Mix
4 cups shredded salad greens
2 cups cooked chicken breast tenders, cut into bite sized pieces
2 cups drained rinsed black beans
1 cup frozen corn kernels
4 green onions
1/2 cup shredded Mexican blend cheese

Steps:

  • Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
  • Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
  • While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
  • Whisk together all of the ingredients for the dressing in a small bowl.
  • You can either build one large salad or 4 Servings on chilled plate(s).
  • Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

SOUTHWESTERN SHREDDED CHICKEN SALAD



Southwestern Shredded Chicken Salad image

Shredded chicken salad with a kick! Great for salads or wraps.

Provided by CJ

Time 20m

Yield 4

Number Of Ingredients 14

1 head iceberg lettuce, chopped
2 cups shredded cooked chicken
1 (15.25 ounce) can sweet yellow corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 medium green bell pepper, diced
2 medium ripe avocados, diced
2 medium Roma tomatoes, diced
4 stalks green onions, sliced
¼ cup chopped fresh cilantro
⅔ cup plain Greek yogurt
½ cup mayonnaise
1 tablespoon taco seasoning mix
1 tablespoon dry ranch dressing mix
1 cup crushed tortilla chips

Steps:

  • Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
  • Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
  • Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.

Nutrition Facts : Calories 793.2 calories, Carbohydrate 62.9 g, Cholesterol 70.4 mg, Fat 48.3 g, Fiber 19.3 g, Protein 35.2 g, SaturatedFat 9 g, Sodium 1287.9 mg, Sugar 10.4 g

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