Home Recipe Salad Recipes Southwestern Chicken and Vegetable Salad

Southwestern Chicken and Vegetable Salad

southwestern chicken vegetable salad
  • (2 cups) boneless, skinless roasted or grilled chicken breast, shredded
  • (1 cup) black beans, drained and rinsed
  • (1/2 cup) mild or barbecue sauce
  • (1/2 cup) fresh cilantro, chopped (optional)
  • (1/4 cup) green onions, finely chopped
  • (8 cups) dark green salad greens, rinsed and torn into pieces
  • (2 medium) tomatoes, chopped
  • (1 cup) frozen corn, thawed and chilled
  • (1 cup) black beans, drained
  • (1/3 cup) light ranch dressing
  • Handful of tortilla chips (optional)

Southwestern Chicken and Vegetable Salad

Leafy greens topped with chopped tomatoes, corn and a barbeque chicken salad with black beans.

Preparation Time
About 20 minutes
Cook Time
No cooking required


  1. 1In a medium bowl, toss together chicken, beans, barbeque sauce, cilantro and green onions, set aside.
  2. 2In a separate large salad bowl, toss together salad greens, tomatoes and corn. Portion out, top with 1/4 chicken mixture, ranch dressing and tortilla chips. Serve and enjoy!

Nutritional Information

Serving Size: 1/4 of salad

Amount Per Serving:
  • Calories 318
  • Total Fat 9.5 g
  • Total Carbohydrate 30 g
  • Protein 30 g
  • Cholesterol 64 mg
  • Sodium 710 mg
  • Fiber 7 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Poultry

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.