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Southwest Chicken Salad Spring

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I promised salads this week after that Death by Chocolate Trifle the other day, so here you go. This is my Southwest Chicken Salad Spring version that was a guest post over at thisgalcooks a few months ago. I know, I should have made you a new salad. But this week is all about bringing recipes home and getting things organized…..

Southwest Chicken Salad with Creamy Guacamole Ranch Dressing | cookingwithcurls.com

Besides, my Southwest Chicken Salad Summer version was a huge hit! The Spring version features chopped avocado and a Creamy Guacamole Ranch Dressing, dairy-free of course. I think you have probably already figured out that Ranch Dressing is my absolute favorite dressing! My dairy-free ranch dressing  is absolutely perfect, and one of my most re-pinned recipes! Turning it into guacamole ranch, is so simple…and so delicious…..

Creamy Guacamole Ranch Dressing | cookingwithcurls.com

I may have named it the spring version, but it is perfect during the summer months as well. Here is the Black Bean Salsa with the spring avocados…..

Southwest Black Bean Salsa | cookingwithcurls.com

I actually used this same salsa for a completely different meal tonight, that I will share with you in the near future 😉

As for organization, well we all need some organization in our lives. I have realized that my salad dressing recipes can only be found through a salad post. I think I may re-post all of them as individual posts so they stand alone and are easier to find.

How to make a Southwest Chicken Salad for Spring:

For the Salsa:

Place the corn, beans, bell pepper, onions, cumin, chili powder, and cilantro in a bowl. Add the olive oil and stir to combine. Add the cubed avocado, and gently stir.* Cover and refrigerate until ready to use.

For the Dressing:

Mix the ranch dressing, guacamole and cumin together in a small bowl. Cover and refrigerate until ready to use.

To assemble the Salad:

Place the lettuce, cilantro, and green onions in a large bowl or on a large serving platter. Stir to combine.

Sprinkle the chicken over the lettuce, and the salsa over the chicken.

Serve with Guacamole Ranch Dressing…..

Southwest Chicken Salad Spring | cookingwithcurls.com

Notes:

It is best to make the salsa at least one hour before before serving, so the flavors have time to mingle and get happy. I wait to add the avocado until right before serving, but feel free to add whenever it works best for you.

Some additional Southwest Salad recipes for you to try:

Enjoy!!

Southwest Chicken Salad Spring | cookingwithcurls.com

Southwest Chicken Salad Spring

This delicious Southwest Chicken Salad Spring version is topped with shredded chicken, black bean salsa with avocado, and served with Avocado Ranch Dressing.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: salad, lettuce, chicken, black beans, corn, avocodo, ranch, dressing, recipe
Total Time: 25 minutes
Servings: 6 Servings
Calories: 448kcal
Author: Lisa Johnson

Ingredients

Salsa

  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • 1 can organic corn (drained and rinsed)
  • 1 can organic black beans (drained and rinsed)
  • 1 large avocado (cubed)
  • 3 green onions (sliced)
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt

Dressing

  • 1 cup ranch dressing (my dairy-free version)
  • 2 ounces guacamole (I used 1 individual package of Wholly Guacamole)
  • 1 teaspoon cumin

To assemble to Salad

  • 1 bag leaf lettuce (I used European Blend)
  • 1 bag spring mix (I used Baby Garden Blend)
  • 2 cups cooked, shredded chicken (I used rotisserie)
  • ¼ cup chopped cilantro
  • ¼ cup sliced green onions

Instructions

Salsa

  • Place the corn, beans, bell pepper, onions, cumin, chili powder, and cilantro in a bowl. Add the olive oil and stir to combine. Add the cubed avocado, and gently stir.* Cover and refrigerate until ready to use.

Dressing

  • Mix the ranch dressing, guacamole and cumin together in a small bowl. Cover and refrigerate until ready to use.

To assemble the Salad

  • Place the lettuce, cilantro, and green onions in a large bowl or on a large serving platter. Stir to combine.
  • Sprinkle the chicken over the lettuce, then sprinkle the salsa over the chicken.
  • Serve with Guacamole Ranch Dressing.

Notes

It is best to make the salsa at least one hour before before serving, so the flavors have time to mingle and get happy.  I wait to add the avocado until right before serving, but feel free to add whenever it works best for you.

Nutrition

Calories: 448kcal | Carbohydrates: 31g | Protein: 18g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 900mg | Potassium: 683mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1105IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2.7mg

 

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23 Comments

  1. Love a good southwest salad!! That dressing sounds FABULOUS.
    So– totally unrelated: I follow your blog via bloglovin and can’t pin any of your images while inside their interface!! I can’t use their button or my own bookmarklet annnd well.. I pretty much wanna pin all your recipes. So. I’m sure it’s just a coding thing but I thought I’d give you a heads up! Your food always look so yummy and needs to be shared! 🙂

  2. Dear Lisa, I love dishes like this! This is right up my alley…homemade salsa is just a always wonderful to have on hand. In the summer, salad meals are a must. Sounds delicious and looks beautiful. Blessings, Catherine xo

  3. I know just what you mean about having great “building-block” recipes embedded within other recipe posts. I recently decided to start showcasing them as standalone posts & its been great for my blog ;). Oh, and that salad looks fabulous!

  4. I’ve only recently discovered that I really love avocado, really love it. This recipe just jumped out at me. It sounds like a wonderful recipe, with the homemade ranch dressing and everything. I can’t wait to try it.

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