Southwest Chicken Salad with Jalapeno Dressing is my husband’s favorite salad.  He even requested it for lunch on Valentine’s Day one year.

Southwest Chicken Salad is filled with southwest inspired ingredients like black beans, corn, grilled chicken, peppers, tomatoes and topped with a homemade jalapeno dressing.

He had eaten a salad like this at Applebees  once and loved it.  I tried to recreate it and came up with this copycat recipe.

One of the best things about this salad is the homemade jalapeno dressing that goes on top of it.

I mix the dressing together and store it in a small mason jar. Just shake it up good prior to serving.  It will keep in refrigerator for 3 days.

HOW TO MAKE SOUTHWEST CHICKEN SALAD:

INGREDIENTS:

• Jalapeno Dressing
• 1/2 cup slaw dressing, from jar
• 2 oz hot jalapeno slices diced, from jar
• 1 Tablespoon cilantro, chopped
• 1/3 cup red onions, diced
• 1 Tablespoon white wine vinegar
• 1 Tablespoon lime juice
• 1 oz jalapeno juice, from jar
• Salad
• 3 cups romaine lettuce, chopped
• 2 medium sized chicken breasts, grilled
• 1/4 cup black beans, drained and rinsed
• 1/4 cup frozen corn, cooked in microwave 1 minute
• 1/4 cup red bell pepper, diced
• 1/4 cup tomatoes, chopped (or 5 cherry tomatoes halved)
• 1/2 cup shredded cheddar cheese
• 1/2 cup colored tortilla strips

To prepare the dressing, combine all of the ingredients in a medium sized bowl. Transfer mixture to a small mason jar with a lid. Shake well and refrigerate until ready to use.

Place lettuce on a serving platter or divide between 2 bowls. Slice the chicken breasts into bite size pieces, arrange on top of the lettuce. Top with the beans, corn, peppers, and tomatoes.

Top with cheese and tortilla chips.

Shake jar and drizzle with desired amount of the dressing.

The dressing may be refrigerated up to 3 days. This recipe will usually allow extra for another salad. I do not use a lot but my husband uses a larger amount on his salad. It will be spicy hot!

Some other salads that are a complete meal themselves are:
BBQ PULLED PORK SALAD
SUPER CHEF SALAD ON A BOARD

This post was shared on Sweet Little Bluebird Weekend Potluck.

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SOUTHWEST CHICKEN SALAD/JALAPENO DRESSING

Southwest Chicken Salad is filled with southwest inspired ingredients like black beans, corn, grilled chicken, peppers, tomatoes and topped with a homemade jalapeno dressing.

Course Cooking For 2, Main Course, Salad

Cuisine American, Mexican

Keyword Southwest Chicken Salad, Tex Mex Salad, Jalapeno Dressing

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 600kcal

Author pamelashank2015

Ingredients

• Jalapeno Dressing
• 1/2 cup slaw dressing from jar
• 2 oz hot jalapeno slices diced from jar
• 1 Tablespoon cilantro chopped
• 1/3 cup red onions diced
• 1 Tablespoon white wine vinegar
• 1 Tablespoon lime juice
• 1 oz jalapeno juice from jar
• Salad
• 3 cups romaine lettuce chopped
• 2 medium sized chicken breasts grilled
• 1/4 cup black beans drained and rinsed
• 1/4 cup frozen corn cooked in microwave 1 minute
• 1/4 cup red bell pepper diced
• 1/4 cup tomatoes chopped (or 5 cherry tomatoes halved)
• 1/2 cup shredded cheddar cheese
• 1/2 cup colored tortilla strips

Instructions

• To prepare the dressing, combine all of the ingredients in a medium sized bowl. Transfer mixture to a small mason jar with a lid. Shake well and refrigerate until ready to use.
• Place lettuce on a serving platter or divide between 2 bowls. Slice the chicken breasts into bite size pieces, arrange on top of the lettuce. Top with the beans, corn, peppers, and tomatoes.
• Top with cheese and tortilla chips.
• Shake jar and drizzle with desired amount of the dressing.
• The dressing may be refrigerated up to 3 days. This recipe will usually allow extra for another salad. I do not use a lot but my husband uses a larger amount on his salad. It will be spicy hot!

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.