Print

Southwest Chicken Ranch Salad

Print Recipe

A refreshing and satisfying salad packed with protein and vibrant flavors, perfect for summer days.

Ingredients

Scale
  • 2 cups rotisserie chicken, shredded and diced
  • 2 tablespoons dry ranch seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (4 ounces) diced green chiles, drained
  • 1 red bell pepper, diced
  • 1 large jalapeño, seeded and diced
  • 1 bunch green onions, sliced
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon dry ranch seasoning
  • 1 tablespoon lime juice (about 1 medium lime)
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the shredded chicken with 2 tablespoons of dry ranch seasoning.
  2. Add the black beans, corn, green chiles, red bell pepper, jalapeño, and green onions. Toss together until well mixed.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, 1 tablespoon of ranch seasoning, lime juice, and a pinch of salt and pepper.
  4. Pour the dressing over the chicken and vegetable mixture and stir until evenly coated.
  5. Taste and adjust seasoning if needed. Add more jalapeño or ranch seasoning for extra spice if desired.
  6. Cover and refrigerate for 30 minutes before serving to meld flavors.
  7. Serve chilled, with optional toppings like green onions or chopped cilantro.

Notes

For a heartier meal, serve over a bed of greens or with tortilla chips for crunch. Salad keeps well in the refrigerator for about 3 days.

Nutrition

Keywords: salad, chicken salad, ranch dressing, southwest flavors

Find it online: https://alexandrarecipes.com/southwest-chicken-ranch-salad/