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+ servings
loaded southwest chicken salad with roasted corn and black beans over fresh greens
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5 from 1 vote

Loaded Southwest Chicken Salad

Spicy seasoned chicken with pan roased corn and black beans over fresh greens. It's topped with avocado, radishes, jalapeno peppers and an easy salsa ranch dressing
Course Main
Cuisine American
Keyword chicken salad, southwest, spicy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 254kcal
Author Dee


Chicken Salad

  • 2 tablespoons olive oil
  • 3 boneless skinless chicken breasts
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 small jalapeno pepper, chopped
  • ½ cup black beans, rinsed and drained
  • ½ cup cooked corn or thawed frozen corn
  • 1 lime juice
  • fresh salad greens
  • 1 avocado seeded and sliced
  • 4 radishes sliced thin
  • 2 Roma tomatoes, diced
  • ½ cup shredded cheddar or Mexican blend cheese

Salsa Ranch Dressing


Chicken Salad

  • Cut chicken into strips or smaller pieces, and season with salt, pepper, cumin, garlic powder and paprika
  • Add olive oil to a large skillet, and cook chicken on medium high heat until brown, stirring frequently
  • Add corn and jalapenos, and cook until corn is golden brown and jalapenos are slightly soft
  • Drizzle lime juice over chicken mixture
  • Reduce heat to medium, stir in black beans, cook until just warm, and remove from heat
  • Arrange lettuce on plates, and top with chicken mixture and additional toppings
  • Serve with salsa ranch dressing


  • In a small bowl, mix ranch with salsa until combined, and serve with salad


Calories: 254kcal | Carbohydrates: 15g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 856mg | Potassium: 783mg | Fiber: 6g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 14.4mg | Calcium: 84mg | Iron: 1.8mg