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cowgirl chicken salad

Cowgirl Chicken Salad

A hearty southwestern-inspired salad featuring shredded chicken, black beans, corn, and crunchy tortilla chips with a zesty ranch dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: Southwestern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen and thawed, or fire-roasted
  • 1 red bell pepper diced
  • 1/2 cup green onions sliced
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup tortilla chips crushed
For the Dressing
  • 1/4 cup zesty ranch dressing
Optional Add-ins
  • 1 ripe avocado diced
  • 1/4 cup shredded cheddar or pepper jack cheese
  • 1 jalapeño seeded and finely diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Lime wedges for serving

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine the shredded chicken, black beans, corn kernels, diced red bell pepper, and sliced green onions.
  2. Add the freshly chopped cilantro and toss gently to distribute evenly throughout the salad.
  3. Drizzle the zesty ranch dressing over the mixture and stir carefully to coat all ingredients.
  4. If using optional spices or add-ins like avocado, cheese, or jalapeño, fold them in gently at this point.
  5. Just before serving, sprinkle the crushed tortilla chips on top to maintain their crunch.
  6. Serve immediately or chill for 15 minutes to allow flavors to meld.

Notes

  • For meal prep, keep the dressing and tortilla chips separate until ready to serve.
  • This salad keeps well in the refrigerator for up to 3 days without the chips.
  • For a lighter option, use Greek yogurt-based ranch dressing.
  • Make it vegetarian by replacing the chicken with extra beans or crumbled tofu.