Description
This Southwest Chicken Salad Bowl is a vibrant and flavorful meal combining marinated and pan-seared chicken breasts with fresh vegetables, beans, crispy Fritos, and a zesty cilantro lime ranch dressing. Perfect for a satisfying lunch or dinner, this salad offers a delightful blend of textures and tastes with a touch of southwestern flair.
Ingredients
Scale
For the Chicken:
- 2 chicken breasts (about 1–1.25 lb total)
- 1 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp taco seasoning
For the Salad:
- 2 cups cooked chicken (chopped from above)
- 1 cup canned corn (drained and rinsed)
- 1 cup canned black beans (drained and rinsed)
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- 4 cups roughly chopped romaine lettuce
- ½ cup Colby Jack cheese (shredded)
- 1 cup Fritos
For the Cilantro Lime Ranch Dressing:
- ½ cup ranch dressing
- ½ tsp taco seasoning (to taste)
- 1 tbsp fresh lime juice
- 1 tsp chopped cilantro (plus extra for garnish)
Instructions
- Marinate the chicken: In a medium bowl, whisk together the olive oil, lime juice, and taco seasoning. Add the chicken breasts to the marinade, tossing well to coat all sides. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours to infuse the flavors.
- Cook the chicken: Heat a cast iron skillet over medium-high heat until hot. Place the marinated chicken breasts in the skillet and cook for 6–7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove from heat and let rest for 5 minutes before chopping into 1-inch pieces.
- Prepare the dressing: In a small bowl, whisk together the ranch dressing, taco seasoning, chopped cilantro, and fresh lime juice until smooth and well combined. Adjust the seasoning to taste, adding more taco seasoning or lime juice if desired.
- Assemble the salad bowls: Divide the chopped romaine lettuce evenly between two bowls. Top with the chopped cooked chicken, corn, black beans, halved cherry tomatoes, thinly sliced red onion, and shredded Colby Jack cheese.
- Add dressing and garnish: Drizzle each salad with the cilantro lime ranch dressing. Finish by sprinkling Fritos on top for crunch and garnish with extra fresh cilantro. Serve immediately and enjoy your fresh and flavorful Southwest Chicken Salad Bowl.
Notes
- For a spicier kick, add extra taco seasoning or a dash of cayenne pepper to the marinade and dressing.
- Use fresh corn instead of canned for a sweeter, fresher taste when in season.
- To make this salad gluten-free, ensure that the taco seasoning and Fritos are certified gluten-free brands.
- Leftover cooked chicken can be stored in the refrigerator for up to 3 days.
- This salad is best enjoyed immediately to keep the Fritos crunchy.
