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Southwest Chicken Salsa Ranch Taco Salad l SimplyScratch.com

Southwest Chicken Salsa Ranch Taco Salad

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Looking for a healthy and filling salad? This Southwest Chicken Salsa Ranch Taco Salad is your answer! In it, chopped romaine is topped with southwest seasoned chicken, black beans, charred corn, peppers, red onion, tomatoes, olives and avocado. Perfect for meal prep too!
Course Salads
Cuisine Tex Mex
Keyword healthy, low carb, southwest, taco salad
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 servings
Calories 513
Author Laurie McNamara



  • pound boneless skinless chicken breasts
  • 1 lime juiced
  • 1 teaspoon olive oil extra light
  • 2 tablespoons southwest seasoning


  • 1 (15 ounce) can black beans drained and rinsed
  • cups sweet corn thawed if frozen
  • 1 large romaine lettuce chopped, rinsed and dried
  • 1/2 yellow bell pepper diced
  • 1/2 orange bell pepper diced
  • 1 to 2 roma tomatoes seeded and diced
  • 3/4 cup thinly sliced red onion
  • 2 ounces sliced black olives optional
  • 3/4 cup ranch dressing homemade or store bought
  • 3/4 cup salsa homemade or store bought
  • cilantro chopped, for serving
  • lime wedges for serving
  • baked tortilla chips or use your favorite
  • 3 avocados sliced, about 1/2 a small avocado per serving


  • In a bowl, toss the chicken with lime juice, olive oil and southwest seasoning.
  • Heat 1-1/2 teaspoons in a 12-inch skillet over medium-high heat. Once hot, sear the chicken for 6 to 8 minutes on both sides. Depending on the thickness of your chicken breasts you may want/need to place them onto a rimmed baking sheet and finishing baking at 350° for about 10 to 12 minutes or until fully cooked and no longer pink.
  • Transfer to a cutting board and allow the chicken to rest before slicing.
  • To the same skillet that the chicken was in (do not wipe it out) add the corn and cook 3 to 4 minutes or until the corn gets charred in spots.
  • Place the chopped romaine into shallow dishes and top with black beans, corn, peppers, tomatoes, onions, olives (if using).
  • Top with sliced cooked chicken, cilantro and drizzle with 2 tablespoons salsa, 1 tablespoon ranch dressing* and squeeze a wedge of lime over top.


*I made a yogurt ranch, and I promise to blog and share that recipe the next time I make it!


Serving: 1g | Calories: 513kcal | Carbohydrates: 29g | Protein: 25g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 825mg | Potassium: 1217mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1394IU | Vitamin C: 52mg | Calcium: 133mg | Iron: 4mg