Southwestern Chicken Salad

Recipe By: Virginia Stencel   Photo By: Virginia Stencel
In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medleys coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
  • Prep: 30 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 30 Minutes
  • 2 (6 inch) flour tortillas, cut into 1/2 inch strips
  • Butter-flavored nonstick cooking spray
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon olive oil
  • 6 cups ready-to-serve salad greens
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups chopped tomatoes, divided
  • 1 medium green pepper, diced
  • 1/2 cup cubed peeled jicama or sliced water chestnuts
  • 1/3 cup chopped green onions
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 2/3 cup fat-free ranch salad dressing
  • 4 teaspoons barbecue sauce
  1. Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350 degrees F for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
  2. Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.
Nutrition Information
Reviewed By: PATTIMOM2
Excellent! I grilled the chicken breasts and sliced them thinly and feathered them for nice presentation on the salad....whole family loved it! It's a keeper.
Reviewed By: Ron
Followed the recipe and found this to be one of the best tasting salads I've had. The combination of black beans, corn, and the ranch/BBQ sauce dressing just screams 'Southwestern United States'.
Reviewed By: JJOYB53
We had this for dinner last night and really enjoyed it. I used leftover grilled chicken breasts, frozen corn (thawed), and the jicama. I served the chicken mixture over red and green lettuce. We loved the different textures of this salad, but found the dressing a bit bland (we are not ranch dressing people, so I made my own from the Ranch Dressing Mix recipe on this site) - next time I think I will use a 50-50 mix of the dressing and the b-b-q sauce. Thanks for a nice entree salad - just in time for summer!