Southwestern Chicken Salad

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img_3445xI put this dinner together the other night while trying to clear the leftovers out of the refrigerator. It turned out so much better than I was expecting! Another quick and easy recipe that really doesn’t need directions, but sometimes we all need a little inspiration. For more dinner inspirations check out What’s For Dinner Wednesday at the Gluten-Free Homemaker.

Southwestern Chicken Salad


Mixed salad greens (I used a spring mix and baby spinach.)
Cilantro, chopped
Avocado, chopped (1/2 avocado per person)
Corn and Black Bean Salad (1/4 cup per person)
Slow-Cooked Mexican Chicken, shredded (1/2 cup per person)
Cheddar cheese, shredded (4 oz. per person)
Black olives, sliced
Salsa or Spicy Ranch Dressing


  1. Place your mixed salad greens on the bottom of your salad bowl. Sprinkle the cilantro on top.
  2. Then add the chicken, corn and black bean salad, and avocado.
  3. Top with cheese and black olives.
  4. To finish it, use salsa or Spicy Ranch dressing.

Additional Notes:

  • I was going to add some tortilla chips, but decided it really didn’t need it. It was filling enough (and tasty enough!) without chips.
  • You may also want to add diced tomatoes and a little lime juice.



I love the spring greens! Mmmm! Good plan


It’s amazing how using up leftovers can turn into something that looks like a restaurant meal! Thanks for the inspiration.


Beautiful! Anything that has avocado I’d love!


Leftovers make the best meals. Ours always seem to get a southwestern treatment, too.


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