Loaded Southwest Chicken Crunch Salad
A bold, fresh, and crunchy bowl that mixes spicy, creamy, and smoky flavors in every bite, perfect for quick meals or potlucks.
Ingredients
Salad Ingredients
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1.5 cups corn kernels, drained
- 1 small jalapeño, seeded and finely chopped
- 1 small red bell pepper, finely chopped
- 3 green onions, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon taco seasoning
- 0.5 teaspoon ground cumin
- 1.5 cups cooked chicken, chopped or shredded
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 0.25 cup fresh lime juice
- 2 tablespoons smoky chili sauce
- 8-9 ounces crunchy corn chips, lightly crushed
Instructions
Preparation
- In a large mixing bowl, add the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss well to combine.
- Add the cooked chicken, diced avocado, and shredded cheddar cheese. Gently mix so the avocado keeps its shape.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and smoky chili sauce until smooth and creamy.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Fold in most of the crushed corn chips, saving a small handful for the top.
- Sprinkle the remaining chips over the salad and serve right away so it stays crisp.
Notes
Serve the salad right after adding the chips to maintain crunchiness. Offer extra lime wedges and hot sauce on the side. Store salad mix and dressing separately in airtight containers for up to 2 days.