Southwest Chicken Salad with Green Chile Ranch is a quick and easy lunch that's packed full of flavor. It's so good, you'll want it for dinner!
Course
Main Dish
Prep Time5minutes
Total Time5minutes
Servings2servings
AuthorJulie Kotzbach
Ingredients
1/4cupranch dressing
2tablespoonsalsa verde
6cupsfresh spinach leavesrinsed
1package Foster Farms Refrigerated Southwestern Chicken Breast Strips
1/3cupfresh corn kernelscooked and cooled (about 1 ear)
1/3cupblack beansrinsed
1/4cupshredded cheddar cheese or queso fresco
1/2lime cut into 4 wedges
Optional Add-Ins:
Diced avocado
Diced tomatoes
Sliced olives
Instructions
In a medium bowl, whisk together ranch dress and salsa until well combined. If you like your dressing spicier, add more salsa to taste.
Roughly chop spinach leaves into bite sized pieces, and place in a large mixing bowl. Spoon dressing over spinach and toss to combine.
Add corn, black beans, cheese, and Foster Farms Refrigerated Southwestern Chicken Breast Strips (if desired, chop chicken into bite sized pieces). Stir salad again to incorporate all the ingredients together.
Divide salad into two portions. Serve each salad with 2 lime wedges. Squeeze limes over salad just before eating.