The Southwest Chicken Salad is one of my all time favorites. It’s crisp, refreshing, and has just the right amount of kick. This dish is PERFECT for Spring afternoons.
There’s nothing quite like a refreshing salad, is there?
Such a simple idea, but still so delicious and one of the easiest and most customization ways to eat within your macros.
Prepackaged salads can make things a lot easier, but the prices can add up. Also, they’re often loaded with things that are definitely not Keto-friendly, like croutons and tortilla strips. Even if these are on the side, I always feel guilty throwing them away because I HATE wasting food.
So today I wanted to show you a very simple re-make of one my favorite prepackaged salads. It’s really easy for me to stock up on these when I’m at Walmart, but my wallet doesn’t love that idea as much as my taste buds do!
Making it myself saved money, allowed me to make a lot more, and didn’t sacrifice a single flavor.
So without further ado…
Southwest Chicken Salad
I could probably eat this Southwest Chicken Salad every single day for lunch. It’s absolutely perfect.
- 2 cups salad greens
- 3 oz cubed cooked seasoned chicken
- 1/2 roma tomato, diced
- 1/4 cup shredded cheddar
- 1 tbsp. onion, diced
- 2 tbsp chipotle ranch
- 1 tsp chopped cilantro
- juice from half lime (optional)
- In medium bowl, combine tomato, onion, cilantro and squeeze of lime juice. Set aside
- Mix all ingredients including tomato mixture and top with chipotle ranch
- Squeeze lime juice salad and serve