Southwestern Salad with Chicken

A vibrant salad in a bowl on a wooden plate, featuring diced avocado, shredded cheese, cherry tomatoes, corn, bacon, tortilla strips, and sliced red onions, garnished with a halved avocado. A fork is placed beside the bowl.

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Southwestern Salad with Chicken

This Southwest Chicken Salad is packed with bold flavors, crunchy textures, and a zesty taco ranch dressing that ties it all together! With tender rotisserie chicken, roasted corn, crispy bacon, and creamy avocado, this salad is perfect for a quick lunch, easy dinner, or meal prep. It’s simple to throw together and full of crave-worthy Southwest flavor in every bite!

Prep Time15

Total Time15

Course: Lunch, Main Course, Main Dish, Main Dishes, Salad

Cuisine: American, Tex-Mex

Servings: servings

Author: kara

Ingredients

Salad Base

8 cups mixed greens
2 cups rotisserie chicken shredded
1 cup cherry or grape tomatoes halved
1 whole avocado diced
¾ cup shredded pepper jack cheese
1 cup roasted corn
½ cup cooked bacon crumbled
⅓ cup red onion thinly sliced
1 cup tortilla strips

Taco Ranch Dressing:

½ cup mayonnaise
½ cup buttermilk adjust for thickness
3 tablespoons ranch seasoning mix (or 1 packet)
2 teaspoons taco seasoning adjust to taste
½ whole lime (juiced) optional, but brightens the dressing

Instructions

In a large bowl, add the mixed greens as the base. Evenly distribute the shredded chicken, tomatoes, avocado, pepper jack cheese, roasted corn, bacon, and red onion over the greens.
8 cups mixed greens, 2 cups rotisserie chicken, 1 cup cherry or grape tomatoes, 1 whole avocado, ¾ cup shredded pepper jack cheese, 1 cup roasted corn, ½ cup cooked bacon, ⅓ cup red onion
Sprinkle the tortilla strips on top just before serving.
1 cup tortilla strips
In a small bowl, whisk together the mayonnaise, buttermilk, ranch seasoning mix, and taco seasoning until smooth. Adjust consistency with more buttermilk if needed.
½ cup mayonnaise, ½ cup buttermilk, 3 tablespoons ranch seasoning mix, 2 teaspoons taco seasoning, ½ whole lime (juiced)
Drizzle the taco ranch dressing over the salad or serve on the side.
Serve immediately. Toss gently if desired and enjoy!

Video

Notes

Chicken Options: Rotisserie chicken makes this salad quick and easy, but you can also use grilled, shredded, or blackened chicken for extra flavor.
Corn Tips: For the best flavor, use fire-roasted corn or roast fresh or frozen corn in a dry skillet until lightly charred.
Meal Prep Tip: To keep the salad fresh, store the ingredients separately and add the avocado, tortilla strips, and dressing just before serving.
Dressing Storage: The taco ranch dressing can be made ahead and stored in the refrigerator for up to 5 days. Stir or shake before using because it does separate a little bit.
Customizations: Swap the pepper jack cheese for cheddar or cotija, add black beans for extra protein, or drizzle with lime juice for extra freshness.

Nutrition