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–+ servings
southwest taco salad
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Southwest Chicken Salad Bowl

Fresh, bold, and loaded with flavor, this Southwest chicken salad bowl combines marinated chicken, crisp romaine, hearty beans, sweet corn, and a creamy cilantro lime ranch. Finished with crunchy Fritos, it’s a satisfying, build-your-own-style meal that works just as well for weeknight dinners as it does for meal prep lunches.
Prep Time1 hour 15 minutes
Cook Time12 minutes
Total Time1 hour 27 minutes
Course: Salad
Servings: 2

Ingredients

Chicken Ingredients:

  • 2 chicken breasts about 1–1.25 lb total
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp taco seasoning

Salad Ingredients:

  • 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
  • ½ cup ranch dressing
  • ½ tsp taco seasoning to taste
  • 1 tbsp fresh lime juice
  • 1 tsp chopped cilantro plus extra for garnish

Instructions

  • In a medium bowl, whisk together the olive oil, lime juice, and taco seasoning. Add the chicken breasts and toss to coat. Cover and marinate for at least 1 hour, or up to 8 hours.
  • Heat a cast iron skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked. Let it rest for 5 minutes, then chop into 1-inch pieces.
  • In a small bowl, whisk together the ranch, taco seasoning, cilantro, and lime juice until smooth. Taste and adjust the seasoning as needed.
  • Divide the romaine between bowls and top with the chicken, corn, black beans, tomatoes, red onion, and cheese.
  • Drizzle with the cilantro lime ranch, then finish with Fritos and fresh cilantro. Serve right away and enjoy.