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+ servings
5 from 3 votes

Southwest Chicken Salad

Delicious flavors of black beans, fire roasted corn, and cumin-seasoned chicken mixed with romaine lettuce.
Prep Time30 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: cool and refreshing, easy dinner, quick and easy
Yield: 8 cups
Calories: 236kcal


  • 9 oz. bag romaine lettuce, chopped
  • 15 oz. black beans, drained
  • 2 green onions, chopped
  • 1 cup frozen corn (plain or fire roasted), defrosted
  • 1 cup shredded cheese (cheddar, pepper jack, etc.)
  • 1/2 green bell pepper (or red, yellow, or orange), chopped
  • 1/2 cup tomato (or 1 medium), chopped
  • 1/2 avocado, chopped
  • 2 cups cooked chicken, chopped
  • 1/4 tsp. cumin


  • Chop the romaine lettuce into smaller pieces and place in large bowl.
  • Add in the black beans, onions, corn, cheese, bell pepper, tomato, and avocado.
  • Season chicken with cumin and add into the salad. Toss and serve with a Creamy Cilantro Dressing, or dressing of your choice. Enjoy!


Calories: 236kcal | Carbohydrates: 21g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 125mg | Potassium: 536mg | Fiber: 7g | Sugar: 1g | Vitamin A: 3086IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 2mg