Southwest Summer Chicken Salad

Southwest Summer Chicken Salad

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This easy salad is full of summer produce, which makes it so refreshing! The southwest grilled chicken is easy to make and can be prepped ahead. The creamy dressing is made with two of my favorite seasonings from Trader Joe’s: Ranch and Everything But the Elote! I find myself making a lot of my own dressings lately, once I realized how easy it is. Plus, there aren’t any weird ingredients that way and you can customize them to your liking.

This would be great for meal prep, but I threw this together when I was working from home. It is super easy. In the summer months, I never cook corn. I eat it raw, right off the cob! It is so good! Did you know you could do that? It is so fresh and tasty! Have you learned the easiest way to cut corn off the cob without it going everywhere? Lay the corn perpendicular to your cutting board. I swear it is so easy, but I just learned it a few years ago!

Here is what you will need:

  • Southwest Chicken: this recipe uses one of my marinade recipes. You can use whatever you like.
  • Romaine Lettuce
  • Corn
  • Tomatoes
  • Purple Cabbage
  • Bell Peppers – any color works
  • Cilantro and Green Onions
  • Nonfat Greek Yogurt – plain
  • Olive Oil
  • Ranch Seasoning – I used Trader Joe’s, but Hidden Valley is another favorite
  • Everything But the Elote Seasoning – this is one of my favorites from Trader Joe’s, it is so good on everything! You can use taco seasoning as a substitute.

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Southwest Summer Chicken Salad

Course: Salads, LunchDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Calories

290

kcal
Protein

33.2

g
Fat

8

g
Carbohydrates

19.9

g

Southwest marinated chicken, fresh veggies, and a ranch/elote creamy dressing.

Ingredients

  • 4 oz cooked grilled Southwest chicken

  • 2 cups romaine lettuce

  • 1/4 cup fresh raw corn, cut off the cob

  • 1/4 cup purple cabbage, thinly sliced

  • 1/4 cup diced bell pepper

  • 1/4 cup cherry tomatoes, quartered

  • Cilantro and sliced green onion for garnish

  • Dressing
  • 1/3 cup nonfat plain Greek yogurt
    1 tsp olive oil

  • 1/4 tsp ranch seasoning

  • 1/4 tsp Everything But the Elote seasoning

Directions

  • Whisk together dressing ingredients. Add water if needed to reach desired consistency.
  • Add romaine, chicken, corn, peppers, tomatoes, and cabbage to a bowl.
  • Top with cilantro and green onion.
  • Drizzle with dressing.

Notes

  • MFP Entry: Sprinkles and the Smiths Southwest Summer Chicken Salad

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