There are literally hundreds of chicken salad recipes in existence. But one of the most popular ones sold in popular restaurants, is the Southwestern Chicken Salad. This salad goes by many different names. For instance, Chili’s salad is called the “Quesadilla Explosion” because the salad is accompanied by a few wedges of cheese quesadillas. The craze has even caught on in fast food outlets, with franchises like McDonald’s and Arby’s cashing in on this popular favorite. But no matter the name applied to this wonderful concoction, the results are pretty much the same: tangy, crunchy, “Tex-Mex” goodness. If you’re a salad enthusiast, and have a taste for your local restaurants’ southwestern chicken salad recipes, here’s how to go about bringing that taste home.
Ingredients
This salad is relatively easy to make. But there are quite a few ingredients which allow the taste to “pop.” Thus, no item in this chicken salad recipe has been spared:
chicken breast cutlets (boneless/ skinless)
romaine / green leaf / iceberg lettuce
cilantro
ground cumin
1 can black beans
corn (frozen or canned)
Kraft Spicy Ranch Salad Dressing
Salsa (Medium – Hot)
1 cucumber
1 small red onion
1 package shredded carrots
bell peppers (red/ green/ yellow)
cherry tomatoes
shredded Mexican cheese (cheddar / Monterey Jack)
tortilla strips / chips (Fresh Gourmet or some other brand)
Preparing The Chicken
The only item in this recipe which requires cooking obviously, is the chicken. I have found that the easiest way to get perfectly seasoned and grilled chicken is to use a George Foreman (or similar) grill. Chicken may be seasoned with whatever herbs you like. But for the sake of this recipe, salt, pepper, and ground cumin will suffice. Season your chicken cutlets and grill until cooked thoroughly. After the chicken has cooked, dice it into strips or chunks, and set to the side.
Salad Basics
Chop the lettuce into bite sized strips, and toss in a big salad bowl. Then add about a cup of the shredded carrots. Chop approximately one medium-sized sprig of the cilantro, and toss that into the mixture. Slice cucumber, bell peppers, and the red onion, and add them to the salad combination. Toss in the cherry tomatoes, and then sprinkle a handful of the shredded cheeses into the bowl. Now, your salad base has been prepared.
Toppings and Extras
Now that the “foundation” for your chicken salad has been established, drain your cans of black beans and corn. Then toss them into the mixture. Add diced chicken and then combine thoroughly. Add your shredded tortilla strips (or crumbled tortilla chips) on top of the salad.
There are several chipotle-seasoned ranch dressings on the market today. Kraft Spicy Ranch is a great option for this chicken salad recipe. However, if you like your dressing a little spicier, blend about a tablespoon of hot (or medium) salsa into a small bowl of the Spicy Ranch. Then drizzle this mixture onto the salad.
Voila! In just under 30 minutes, you’ve got a filling and tasty meal for either lunch or dinner. Instead of spending $8-$10 on one plate of salad, you can enjoy that authentic restaurant flavor all week long.
