Best 7 Southwestern Ranch Chicken Salad Recipes

SOUTHWESTERN RANCH CHICKEN SALAD

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.

SOUTHWEST CHICKEN SALAD

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.

SOUTHWESTERN CHICKEN SALAD

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.

SOUTHWEST CHICKEN & RANCH SALAD

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.

SOUTHWESTERN CHICKEN SALAD

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.

SOUTHWESTERN RANCH SALAD #RSC

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

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.